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Recipe Detail Page
Lemon Curd
Spring 2010
Makes 2 cups (500 mL)
Using 3 to 4 large lemons, squeeze ¾ cup (175 mL) juice. Stir 3 eggs with 1 cup (250 mL) sugar in a small saucepan. Whisk in juice; add ¼ cup (50 mL) softened butter. Whisk constantly over medium to medium-low heat for 10 to 12 minutes or until mixture darkens and thickens. Do not boil! Remove from heat; place a sheet of plastic wrap directly on surface of curd. Cool until barely warm. Leftover curd keeps well, covered and refrigerated for a week or more, and can be frozen for months.
Makes 2 cups (500 mL)