I love this recipe! I can’t wait for my lemon tree to give me fresh lemons so I can make some soon. It is wonderful spread on English muffins, crumpets, or scones. You can also spoon the curd into those great little frozen mini fillo shells, and top with fresh summer berries. An almost instant dessert!
THE BEST LEMON CURD
1 cup butter – no substitutes!
Juice and grated rind of 4 lemons
2 cups granulated sugar
8 egg yolks, well-beaten
1. Melt butter in top of double boiler over simmering water. Stir in juice and rind, then sugar.
2. Add beaten yolks and stir until thickend, about 10 minutes.
3. Remove from heat and let cool. Place in glass jars and refrigerate. Makes about 4 cups.