Makes 1 and 1/2 cups.
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks.


Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Mr Breakfast would like to thank DixieChick for this recipe.

Recipe number 1362. Submitted 9/30/2004.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Theresa

Recipe Rating (out of 5):

It is wonderful and a cheap to make in California where we pick our lemons off the trees in our yard!!!

Comment submitted: 3/13/2007 (#1808)

Enter Your Review or Comments Here:



Rate This Recipe:

Rotten

Pretty Bad

Okay

Very Good

Awesome

I Prefer Not To Rate This Recipe