English Lemon Curd
From The Country Innkeepers' Cookbook
Cakes and Frostings Recipes | Puddings and Custards Recipes
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.
- 1-1/2 cups sugar
- grated rind of 2 lemons
- 1/2 cup fresh lemon juice
- 5 eggs, beaten
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.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
