Lemon curd is a wonderful
lemony tart, yet sweet spreadable cream that is used as both
a spread for scones and such, or as filling for tarts or pie.
Lemon
Curd
- 3/4 cup butter
2 cups granulated sugar
1/4 cup lemon juice
4 large eggs, beaten
- In the top of a double
boiler melt butter. Mix in sugar and lemon juice until the sugar
is dissolved. Add beaten eggs. Stir until thoroughly combined.
Cook, stirring, until thick. Serve on toast.
Makes about 3 cups.
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