lemon curd or lemon filling
(1 rating)
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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...
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
25 Min
Ingredients For lemon curd or lemon filling
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6large eggs
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1/2 clemon juice
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**grated rind from 3 lemons**
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2 csugar
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1/2 cmelted butter (one stick) don't substitute margarine.
How To Make lemon curd or lemon filling
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1Put eggs into a double boiler and beat well (about 1 min) Add lemon juice, rind, sugar and melted butter.
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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.
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3This is great, because it can be made ahead, and have ready when you make the tart shells or cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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