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Lemon Curd (Lemon Butter)

Delightful when spread on toast
Servings: 1 cup

Ingredients

  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 4 egg yolks
  • 1 Tbsp grated lemon peel

Instructions

  • In a 2 quart double boiler or saucepan, combine the butter, sugar, lemon juice and egg yolks.
  • Cook over very low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  • Do not let the mixture boil or the egg yolks will curdle.
  • Stir in the lemon peel.
  • Pour into small canning jar and refrigerate.
  • Lemon curd can be spread on bread or used as a filling for tarts.