Forums Archive Index > Recipe Exchange > Lemon Curd
Date: 23 Dec 2006 6:30 am
Lemon Curd
8 tbs. unsalted butter
1 cup white sugar
1 cup fresh lemon juice
8 large egg yolks
2 tbs. Grated lemon peel
Directions:
Mix all of the ingredients, except the lemon peel, in a saucepan. Stirring well, cook over a very low heat. Do not let the mixture boil or the eggs will curdle and be ruined. Cook until a creamy consistency is reached. Pour into a small desert bowl and garnish with the lemon peel. Allow to cool and then serve.