Beat the eggs in the top of a double boiler. Stir in remaining ingredients and cook over simmeringf water about 30 minutes, stirring frequently until thick and smooth. Lemon Curd will thicken more when cooled.
Cool, cover and refrigerate. Spoon into jars, cover with plastic wrap. Keeps 2-3 weeks in the refrigerator.
Originally Submitted
11/28/2015
0 Out of 5 from
0 reviews
You can add this Lemon Curd recipe to your own private DesktopCookbook.
