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Homemade Lemon Curd

Homemade Lemon Curd

You'll have about 1/2 cup lemon curd left after making the pie. Serve it alongside the pie, drizzle over fresh fruit, or spread on hot biscuits.

 

This recipe goes with Lemon Meringue Ice-Cream Pie

Southern Living AUGUST 2011

  • Yield: Makes 2 cups
  • Hands-on:30 Minutes
  • Total:1 Hour, 30 Minutes

Ingredients

  • 2 cups sugar
  • 1/2 cup butter, coarsely chopped
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice (about 6 lemons)
  • 4 large eggs, lightly beaten

Preparation

1. Stir together first 4 ingredients in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.

2. Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.

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Homemade Lemon Curd recipe

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