Lemon Curd, (or lemon filling/pudding)
Source of Recipe
from Patricia, a reader of alicia'skitchen
Recipe Introduction
Lemon curd is normally found with the jams and jellies
section in the grocery store.
Use as a topping for muffins/scones, filling cakes, tarts,
cookies or bars. This recipe also brings back memories
of the lemon filling we made back in home ec in junior
high school.
Lemon Curd, (or lemon filling/pudding)
3 - 4 tablespoons lemon zest
1/2 cup fresh or bottled lemon juice
1 1/2 cups sugar
6 tablespoons butter
3 lightly beaten eggs
Place the lemon zest, lemon juice and sugar together in a medium
saucepan. Using a medium heat, bring just to a boil. Then use a
medium/low heat and continue to simmer for 5 minutes. Stir in
the butter until it is melted.
Remove from stove and let cool to room temperature. Add the eggs
into the cooled mixture and beat until well blended. Stirring constantly,
cook over a medium/low heat for 10 - 15 minutes or until mixture
thickens, or coats the back of a spoon. Remove from stove and let cool
to room temperature before refrigerating for future use.
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