English country house lemon curd


6 tbsp unsalted butter, cut up
6 tbsp sugar
3 lg egg yolks
3 tbsp freshly squeezed lemon juice

How to prepare

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed Over (but not touching) simmering water cook, stirring, until mixture thickens and Coats the back of a spoon, 6 or 7 minutes pour through a fine mesh strainer into a Sterilized glass jar cover airtight and refrigerate when cold (mixture will thicken As it cools) use within 4 weeks makes approximately 1 cup.

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One thought on “English country house lemon curd

  1. I have a question about lemon curd. Can you process it in a hot water bath to keep longer. I love using Meyer lemons to make it and since they are seasonal, I thought perhaps it can be canned. Thanks

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