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Lemon Curd
Ingredients:
2 c. sugar
1 c. butter
3 Tbs. grated lemon rind
2/3 c. lemon juice
2 tsp. cornstarch
4 eggs, lightly beaten
2 c. sugar
1 c. butter
3 Tbs. grated lemon rind
2/3 c. lemon juice
2 tsp. cornstarch
4 eggs, lightly beaten
Directions:
Combine first 5 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of the mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly, until mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool. Cover and refrigerate. Serve Lemon Curd over pound cake, gingerbread, or use as a filling for tarts. Store Lemon Curd in a tightly covered glass container up to 2 weeks in the refrigerator. Makes 3 1/2 cups.
Combine first 5 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of the mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly, until mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool. Cover and refrigerate. Serve Lemon Curd over pound cake, gingerbread, or use as a filling for tarts. Store Lemon Curd in a tightly covered glass container up to 2 weeks in the refrigerator. Makes 3 1/2 cups.
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