Lemon Curd, Fannie Farmer Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
grated zest of 2 large lemons7 T fresh lemon juice1/4 lb unsalted butter1 C sugar4 large eggs
Makes 2 cups, serving size is 1 TBSP
Put zest, juice, butter & sugar in the top pot of a double boiler with simmering water below. (Do not allow water to boil rapidly) Stir occasionally until the butter melts. Beat the eggs in a separate bowl. Spoon a little of the hot lemon mixture into the eggs to temper them. Slowly pour the egg mixture into the lemon mixture. Stir constantly over the simmering water until the curd thickens. This can take up to 20 mins (stepping away for a few moments won"t curdle it as long as the water is not boiling too hard). Remove from heat & let cool & thicken further. Store in refrigerator up to 2 weeks. Delicious on scones, english muffins, ham sandwiches, layer cake filling. A little goes a long way.
Number of Servings: 32
Recipe submitted by SparkPeople user NBV362.
Put zest, juice, butter & sugar in the top pot of a double boiler with simmering water below. (Do not allow water to boil rapidly) Stir occasionally until the butter melts. Beat the eggs in a separate bowl. Spoon a little of the hot lemon mixture into the eggs to temper them. Slowly pour the egg mixture into the lemon mixture. Stir constantly over the simmering water until the curd thickens. This can take up to 20 mins (stepping away for a few moments won"t curdle it as long as the water is not boiling too hard). Remove from heat & let cool & thicken further. Store in refrigerator up to 2 weeks. Delicious on scones, english muffins, ham sandwiches, layer cake filling. A little goes a long way.
Number of Servings: 32
Recipe submitted by SparkPeople user NBV362.
Nutritional Info Amount Per Serving
- Calories: 59.5
- Total Fat: 3.5 g
- Cholesterol: 34.3 mg
- Sodium: 9.0 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.0 g
- Protein: 0.8 g
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