Lemon Curd
Serves: 1½ cups
 
Ingredients
  • 3 large eggs
  • ¾ cup sugar
  • ⅓ cup freshly squeezed lemon juice
  • pinch of salt
  • 4 Tablespoons unsalted butter, cut into small pieces
  • Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988
Instructions
  1. In a double broiler (or small stainless steel bowl placed over simmering water) whisk eggs, sugar and lemon juice until well blended. Cook over simmering water and whisk constantly until mixture thickens, about 10 minutes.
  2. Remove from heat and immediately strain through a fine mesh sieve into a small bowl to remove any lumps
  3. Stir in butter and whisk until melted. Stir in lemon zest. Let mixture cool. Cover immediately and store in refrigerator for up to 1 weeks.
Notes
Room temperature lemons yield more juice.



Source: Easy Entertaining with Marlene Sorosky, Harper Collins, New York: 1988
Recipe by Nutritious Eats at https://www.nutritiouseats.com/raspberry-cornmeal-pancakes-with-lemon-curd/