A classic, rich, and tangy lemon curd, perfect as a filling for tarts or a spread for scones and toast.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 6 oz. (3/4 cup) | Sugar |
| 2 oz. (4 Tbsp) | Margarine or Butter |
| 2 | Eggs |
| 2 | Lemons (for rind and juice) |
Instructions (Clarified Method)
- In a heavy-bottomed saucepan, whisk the eggs and sugar together.
- Stir in the grated rind of two lemons, the strained juice of two lemons, and the margarine.
- Place the saucepan over very low heat.
- Stir the mixture constantly until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
- Remove from heat and let it cool. The curd will thicken further as it chills.
Warning
It is extremely important to use very low heat and to stir constantly when making a curd directly on the stovetop. If the heat is too high or you stop stirring, the eggs can scramble. For a foolproof method, use a double boiler.
