lemon curd or lemon filling
(1 RATING)
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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prep time
5 Min
cook time
25 Min
method
---
yield
fills approx. 2 1/2 dz. small pastry shells, or can use as filling for cake
Ingredients
- 6 - large eggs
- 1/2 cup lemon juice
- - **grated rind from 3 lemons**
- 2 cups sugar
- 1/2 cup melted butter (one stick) don't substitute margarine.
How To Make lemon curd or lemon filling
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Step 1Put eggs into a double boiler and beat well (about 1 min) Add lemon juice, rind, sugar and melted butter.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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