Lemon Curd Filling

1. 1

   Combine lemon juice and rind, sugar and butter in a heavy saucepan.

2. 2

   Place over low heat until mixture is boiling and sugar is dissolved.

3. 3

   Beat yolks and eggs until combined.

4. 4

   While beating, pour a little of the boiling liquid into eggs; mix well.

5. 5

   Return all to heavy saucepan, put over low heat and stir with whisk until thickened, about 5 minutes.

6. 6

   Remove from heat and continue stirring 3 to 4 minutes longer.

7. 7

   Pour into quart jar and cool. Cover and refrigerate.

8. 8

   Will keep for months.

* Per serving · 4 servings · Values may vary.

No additional tips available.