i just love this recipe. my very good friend, mindy gave me that she got from and English cookbook that her mom gave her years ago. the cookbook was published in the mid ’60s. this lemon curd is so yummy that i had to take the photo quickly since my husband wanted it on an english muffin. i think i will forget about the muffin and eat most of it just from a spoon! the recipe is easy and you only need 4 ingredients. thanks for stopping by and please sign up for my blog on bloglovin
here are the ingredients, it’s pretty simple…
1 cup butter (salted or unsalted)
1 cup granulated sugar (superfine baker’s sugar..not totally necessary)
3 eggs (room temp) well beaten
grated rind and juice of 2-3 lemons
i like to get the ingredients ready before i start since it can be a little hectic once things get started on the stove.
here is the how i grated the lemon peel. you can buy a zester on amazon: lemon zester by the way, when you buy anything via my link. amazon is so kind to kick back some of the money to me…so thanks!
melt butter in top part of a double broiler, place over low heat.
add sugar slowly and stir until well blended. thoroughly beat eggs and pour them gradually into the butter and sugar. stir until mixture is light and creamy; do not allow it to get very hot. i did get clumps of cooked eggs, just remove clumps while cooking and don’t panic. you’ll probably want to turn down the heat.
add lemon peel and juice to the sugar mixture. cook longer until the mixture gets pretty close to pudding thickness.
this should give you an idea how thick it should be. enjoy!
my source for my fresh lemons! we have a few trees but this is the most mature one. our gardeners keep it pruned like a orb! this winter we had some pretty cold nights and so i don’t have as many lemons as last year. actually last year’s bush was covered with lemons and my daughter picked every lemon to make lemonade to sell at her stand in front of our house! she is always thinking of business schemes!