There are many uses for lemon curd. It is easy to make when lemons are priced right and in season. Keeps many weeks refrigerated. We like it as a sauce to gingerbread in the fall. Try our lemon curd filled cupcakes for a change.
Juice and zest of 4 lemons
- 4 eggs
- 12 oz sugar
- 6 oz butter, cut into pieces
Bring juice, zest and sugar to boil and cook over low flame until thickened. Add butter, combine. Strain immediately and cool. Place in sterile jar and refrigerate; it will keep for several weeks.