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Lemon Curd

Yield Makes 2 cups


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

How to Make It

  1. Stir together sugar, chopped butter, grated lemon rind, and juice in a large saucepan over medium heat and cook, stirring constantly, 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.

  3. Cook over medium-low heat, stirring constantly, 15 minutes or until the mixture thickens and coats a spoon. Remove from heat; cool. Cover and chill up to 2 weeks.