Lemon Curd

1. 1

   Place butter into a metal bowl and set over simmering water in a wide saucepan or skillet.

2. 2

   When melted, add the lemon peel, lemon juice and sugar.

3. 3

   Using an electric beater or whisk, beat in the egg yolks and the whole egg while the mixture continues to cook.

4. 4

   Whisk until thick and smooth, about 20min.

5. 5

   Mixture should be as thick as any cooked pudding.

6. 6

   Cool.

7. 7

   Turn into jars and cover.

8. 8

   Refrigerate until ready to use.

9. 9

   Good served as a filling for whtie cakes, meringue layers, or sweet yeast rolls and danish pastry, or mixed with whipped cream to fill tiny dessert cream puffs.

* Per serving · 4 servings · Values may vary.

No additional tips available.