29 Apr 2016
April 29, 2016

Homemade Lemon Curd – Easier Than You’d Think

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Homemade Lemon Curd
By Cooking Light – Contributor
Lemon curd is a versatile topping, perfect with warm gingerbread, pound cake, muffins, or any number of sweet treats.

Lemon Curd
Hands-on time: 10 min. Total time: 1 hr. 10 min.
For a lime variation, substitute lime rind and juice for the lemon rind and juice.

• 3/4 cup sugar
• 1 tablespoon grated lemon rind
• 2 large eggs
• 2/3 cup fresh lemon juice (about 3 large lemons)
• 2 tablespoons butter

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill 1 hour (the mixture will thicken as it cools).

Note: This recipe yields 1 1/3 cups of lemon curd. It can be stored in an airtight container in the refrigerator for up to 1 month. You can easily double the recipe, and freeze half of it in a heavy-duty zip-top plastic bag for up to 6 months. Thaw in the refrigerator, and use within 1 month.

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