>> Tuesday, June 9, 2009
At the beginning I planed to make a raspberry tart with lemon cream
Though I ended up making Lemon Curd
When I saw the picture online, I thought it was amazing, so I went out to buy the ingredients.
When I read the instructions I understood that this recipe would need to use a lemon curd and I thought it was a great opportunity for me to make lemon curd after I heard so much compliments about this it.
4 Large eggs
1 cup fresh lemon juice
11/2 Stick butter
finely shreded lemon zets from one lemon
1 1/2 cups sugar
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted.
Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
Remove from heat and put in a clean container.
Refrigerate for up to 2 weeks.