Lemon Curd  Or Lemon Filling Recipe

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Lemon Curd or Lemon Filling

Maryanne Marshall

By
@marshalllhowe

This recipe comes from England by way of my family.
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...

Rating:
★★★★★ 1 vote
Comments:
Serves:
fills approx. 2 1/2 dz. small pastry shells, or can use as filling for cake
Prep:
5 Min
Cook:
25 Min

Ingredients

6
large eggs
1/2 c
lemon juice
**grated rind from 3 lemons**
2 c
sugar
1/2 c
melted butter (one stick) don't substitute margarine.

Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts