Ingredients
- 4 lemons (1 cup juice)
- 4 eggs
- ½ cup of butter, softened
- 1 ½ cups of sugar
Directions
Zest lemons don’t get the white pith. Squeeze the lemons and put it through a strainer. Beat eggs.
In your double boiler melt your butter first then, combine lemon rind and juice, and sugar stir. Strain in the beaten eggs, stirring vigorously to blend all the ingredients thoroughly. Continue to stir until the curd is smooth, thick and creamy, about 20 minutes. It will be very hot, but do not let it boil, or the eggs will curdle.
Pour the curd into container allow to cool before covering and store in the refrigerator. It will keep for at least 1 month
Variations
Jalapeno Curd
Add to lemon curd recipe
1 cup de-veined and de-seeded and chopped Jalapenos (packed in cup)
I take some of my lemon juice and half the jalapenos and chop them up really fine in a food processor so I have some small and some large pieces of jalapenos.
Raspberry Curd
Replace the lemon juice in the lemon curd with raspberry juice.
