Return to Content

English Lemon Curd

English Lemon Curd
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Makes 3 cups.

Use as a filling for small tarts or any white layer cake. When you feel you deserve a special treat some morning, try it on toast.

Ingredients:

  • 1-1/2 cups sugar
  • grated rind of 2 lemons
  • 1/2 cup fresh lemon juice
  • 5 eggs, beaten

Instructions:

Put all the ingredients in the top part of a double boiler over hot (not boiling) water. Cook, stirring constantly, until nearly thick. Cover and continue cooking for 10 minutes. Cool and store in the refrigerator in a covered jar.
Updated Wednesday, July 25th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.