3 large eggs
1 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1 Tbsp. finely grated lemon zest
1/2 cup fresh lemon juice (3 - 4 lemons)
2 - 8 oz. containers
In top of a double boiler, with a whisk, beat eggs until frothy. Stir in sugar until well mixed. Add butter, lemon zest, and lemon juice. Set top of double boiler over bottom filled with 1" of simmering water. DO NOT ALLOW WATER TO TOUCH THE BOTTOM OF THE TOP PAN. Cook lemon curd over medium heat, stirring constantly with a whisk, until it has thickened and coats the back of a spoon, about 15 minutes. Pour into jars, and cool to room temperature. Cover and chill at least 2 hours. The curd will thicken as it cools. Keep chilled for 1 - 2 weeks (if it lasts that long!)
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