LEMONY LEMON CURD
- 4 tablespoons lemon zest (rind)*
- 1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
- 1 1/2 cups granulated sugar plus 2 tablespoons
- 6 tablespoons salted butter, cut into pieces
- 3 eggs, lightly beaten
Storing Lemon Curd:
Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).
Store in refrigerator for up to 4 weeks or store in the freezer for one year.
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