Return to Content

English Lemon Curd

English Lemon Curd
0 votes, 0.00 avg. rating (0% score)
by

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

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111