Lemon Curd!
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 8 plus
 
Lemon curd goes well on bread, in pies and on cakes, and makes a thoughtful gift!
Ingredients
  • For one cup (may be increased; I usually make it x 6):
  • ⅓ cup sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons finely shredded lemon peel (then mince)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup margarine or butter
  • 2 beaten eggs
Instructions
  1. In a medium saucier pan (rounded bottom rather than square, which is a sauce pan), combine the sugar and cornstarch.
  2. Stir in lemon peel (I use a microplane grater, then mince the peel so its very small) and lemon juice.
  3. Add butter.
  4. Cook over medium-high heat, stirring, until thick and bubbly.
  5. Carefully whisk half the lemon mixture into the beaten eggs, making sure that it mixes immediately so the hot mixture doesn't cook the eggs.
  6. When incorporated, whisk the egg mixture into the pan with the rest of the lemon mixture.
  7. Cook and stir for about two minutes more. Pour into sterilized canning jars, or into a serving bowl if using that day, and cover with waxed paper and cool. Makes about one cup of lemon curd.
  8. I give my jars of curd a turn in simmering water for about 5 minutes, just to make sure that it keeps, and I store it in the refrigerator.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/03/when-life-gives-you-lemons-make-lemon-curd/