LEMON CURD

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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.

Ingredients:

  • Juice and zest of 4 lemons

  • 4 eggs
  • 12 oz sugar
  • 6 oz butter, cut into pieces

Method:

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.






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