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Curd: English Country House Lemon Curd

Source of Recipe

San Francisco Chronicle 8/18/93


List of Ingredients

6 tablespoons unsalted butter, cut up
6 tablespoons sugar
3 large egg yolks
3 tablespoons fresh squeezed lemon juice


Recipe

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes. Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup.