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Lemon Curd

Lemon Curd

This recipe goes with Lemon Curd Pound Cake

Southern Living DECEMBER 2004

  • Yield: Makes about 3/4 cup
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 2/3 cup sugar
  • 1 1/2 tablespoons butter, melted
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten

Preparation

Stir together first 4 ingredients in a small, heavy saucepan; add egg, stirring until blended.

Cook mixture, stirring constantly, over low heat, 10 to 12 minutes or until mixture thickens slightly (cooked mixture will have a thickness similar to unwhipped whipping cream) and begins to bubble around the edges. Remove from heat. (The curd should be brushed immediately over cake, as mixture will continue to thicken as it cools.)

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Lemon Curd Recipe

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