Lemon Curd
Makes 2 cups
1/2 cup fresh lemon juice2 tablespoons lemon zest3 egg yolks1 1/2 cups sugar1/2 cup butter, cut into pieces
1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; pour into container, and chill.
Makes 2 cups
1/2 cup fresh lemon juice2 tablespoons lemon zest3 egg yolks1 1/2 cups sugar1/2 cup butter, cut into pieces
1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; pour into container, and chill.
From Teatime Magazine
Jane Austen Society of North America - New Jersey Region 