Yield
2 1/2 cups (serving size: 1 tablespoon)

Fresh lemons are a must in this recipe and give it unbeatable flavor. For a lime-curd variation, substitute lime rind and juice.

How to Make It

Step 1

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.

Step 2

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

Ratings & Reviews

Kvavava's Review

Laurie18
December 19, 2013
N/A

Laurie18's Review

Kvavava
December 27, 2009
Made for this for a Christmas gift and licked the pan. This was delicious and I will be making this for myself as soon as I get the mini tart pans to make the lemon-almond tarts.