Lemon Curd

Oxmoor House


Makes 1 2/3 cups


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3/4 cup sugar
1/2 cup unsalted butter
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice (about 4 lemons)
2 large eggs, lightly beaten


Prep: 8 Minutes
Cook: 10 Minutes

Combine first 4 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually whisk about one-fourth of hot mixture into eggs, stirring constantly; add to remaining hot mixture. Cook, stirring constantly, 8 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool. Cover and chill completely.

Created date

November 2004