Description
Lemony tart and just a little sweet. Wonderful on scones or croissants.
Ingredients
- 1 ½ cups freshly squeezed lemon juice
- 6 eggs, beaten
- 1 cup unsalted butter, softened
- 1 cup white sugar
- ¼ cup freshly grated lemon zest
Instructions
- Combine lemon juice
- eggs
- butter
- sugar
- and lemon zest in a 2-quart saucepan; cook over medium-low heat
- stirring constantly
- until curd is thick and just beginning to boil
- about 8 minutes.
- Remove curd from heat and cool to room temperature
- stirring occasionally to keep the surface soft
- about 30 minutes. Pour curd into clean jars
- seal
- and store in the refrigerator.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 53 mins
Servings: 48