Stir in remaining ingredients and cook over simmering water about 30 minutes, stirring frequently until thick and smooth. Lemon curd will thicken more when cooled.
Cool, cover and refrigerate. Spoon into 1-c crocks or jars, cover with plstic wrap and tie with ribbon to give as a gift. Keeps 2 to 3 weeks in refrigerator.
Serving
Suggestions
Elsie used a lemon curd recipe to put on top of warm gingerbread.
Originally Submitted
11/13/2015
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