Lemon Curd or Lemon Filling
My most often way to use lemon curd is a filling small pastry cups. (Lemon Tarts) )see recipe I posted for Pecan tarts for the pastry cup recipe)
Recently I used as a filling in my lemon cake (which I have posted), and it makes a very good cake, awesome!
Hope you enjoy...
Featured Pinch Tips Video
- large eggs
- 1/2 c
- lemon juice
- **grated rind from 3 lemons**
- 2 c
- 1/2 c
- melted butter (one stick) don't substitute margarine.
1Put eggs into a double boiler and beat well (about 1 min)
Add lemon juice, rind, sugar and melted butter.
2Cook, stirring over rapidly boiling water until thick...20 to 25 min.
Remove from heat... let cool.
Store in covered container in fridge, up to a week.
3This is great, because it can be made ahead, and have ready when you make the tart shells or cake.