Yield: Yields about 2 cups.
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.
For lime curd, substitute fresh lime juice and zest for lemon.
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I love this recipe and I've just made (for the first time!) two jars of lemon heaven! It really is foolproof and there is no danger of ending up with lemony scrambled eggs as the sugar and butter are mixed thoroughly first.
It tastes wonderful - tangy but definitely not too sweet. In fact it's inspired me and I'm now planning to bake a lemon curd swiss roll and a batch of lemon curd muffins tomorrow despite the 90 degree heat we are currently experiencing in England.
Thanks so much for the recipe!
I love this recipe. It has become one of my signature dishes. For those who find it too eggy, just eliminate one of the egg yolks. Don't substitute a whole egg; removing one yolk works better.
For a double batch, after much experimenting, I settled on this:
1 3/4 cup sugar
10 oz butter (1 1/4 stick)
4 whole eggs plus 3 yolks
1 1/3 to 1 1/4 cup lemon juice
1 1/2 t. lemon zest
This has the tanginess that I like, without getting too sweet or too eggy.
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