Food
English Lemon Curd
By Yankee Magazine|Jul 25 2007|
Use as a filling for small tarts or any white layer cake. When you feel you deserve a special treat some morning, try it on toast.
Yield
Makes 3 cups.
Ingredients
1-1/2 cups sugar
grated rind of 2 lemons
1/2 cup fresh lemon juice
5 eggs, beaten
Instructions
Put all the ingredients in the top part of a double boiler over hot (not boiling) water. Cook, stirring constantly, until nearly thick. Cover and continue cooking for 10 minutes. Cool and store in the refrigerator in a covered jar.
