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Lemon Curd

I was inspired to make this lemon curd by three things.

1. My cousin Shannon posted this recipe on her blog. We both love allrecipes.com — they have awesome stuff there.
2. I have several lemons rapidly getting closer to serving no purpose but attracting fruit flies.
3. Lemon curd is awesome and delicious.

I’ll probably be making up a batch of my Super Fantastic Scones to go with this – and bring them to apple pie baking day with my MOPS group tomorrow morning. This lemon curd would be terrific sandwiched in sugar cookies, as a filling for cake, or double the recipe and use in a lemon meringue pie.

Lemon Curd

Lemon Curd

3 eggs
1 cup sugar
1/2 cup fresh lemon juice (about 4 lemons)
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel

Directions

  1. Zest lemons, then juice them.
  2. In the top of a double boiler, beat eggs and sugar.
  3. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
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Comments

  1. It seems quite sweet.

    • It’s actually pretty tart. With all that fresh lemon juice in it, even with this amount of sugar it’s still got a pucker. But, you could always cut back on the sugar to your desired taste.

  2. It was awesome! Thanks Tonya

Trackbacks

  1. […] claim are scones. Yesterday I made a batch of these for tea. I left half plain (served with my lemon curd and raspberry jam) and added chocolate chips to the others.  Other favorites in my family are the […]

  2. […] I had some lemon curd leftover from tea and didn’t want to waste it. For the curd, I used my own recipe. Below is the full recipe from the […]

  3. […] Lemon Cheesecake Tart, I knew it belonged in my belly. Creamy cheesecake filling, tinged with lemon curd, succulent raspberries on top and a light and airy pastry underneath. Yeah. Your tummy will thank […]

  4. […] we’ll make a delicious cream cheese, lemon curd filling. It’s practically the same as the one I use in my Rustic Raspberry Lemon Cheesecake […]

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