Lemon Curd for Pastries
Source of Recipe
Pinterest
List of Ingredients
Grated peel of 4 lemons
Juice of 4 lemons (about 1 cup)
4 eggs beaten
1/2 c. butter cut into small pieces
2 c. sugar
Recipe
In the top of a large double boiler, combine lemon peel, lemon juice, eggs, butter and sugar. Place over simmering water and stir until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. While hot, pour into hot, steriled 1/2 pint canning jars, leaving about 1/8 inch for headspace. Run a narrow spatula down between lemon curd and side of jar to release air. Top with sterilized lide; firmly screw on bands. Place in a draft free area to cook and store in a cool, dry place. Lemon curd doesn't keep indefinitely, so make only as much as you will use in a couple of weeks.
Makes about 1 pint.
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