LEMON CURD
I made this one time and it was delicious! However, I also love the store bought type just as well and since I don't eat this often, usually just buy a little jar. It's high in calories--but so-o-o good on cream scones! It's so good, along with the clotted cream, one could just eat it alone with a spoon!!
Provided by Jan Mullikin @jmulliki
Categories Fruit Sauces
Number Of Ingredients 5
Steps:
- Zest off the rind of the lemon to make 3 tsp.
- Mix lemon zest, lemon juice and sugar in a saucepan on medium heat.
- Bring to a boil and reduce heat to low and simmer 5 minutes. Add butter and stir it until it's melted. Remove from heat and cool to room temperature. THIS IS VERY IMPORTANT.
- Beat eggs into the cooled lemon mixture until well blended. Return to the heat and cook over medium-low heat about 15 minutes until it's thickened. DON'T LET THE LEMON MIXTURE BOIL AS IT WILL CURDLE. It will continue to thicken after it's cooled. Makes about 2 cups and should be refrigerated.
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