Lemon Curd Filling Recipe
Summary
Ingredients
1 large lemon
3/4 cup butter or margarine
1 cup sugar
3 eggs
Directions
1. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
2. In double boiler over hot, not boiling, water, or in heavy 2-quart saucepan over low heat, stir lemon juice, lemon peel, butter or margarine, and sugar until butter melts.
3. In small bowl, beat eggs slightly. Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle). Pour filling into a bowl; cover surface with plastic wrap and refrigerate 3 hours or until filling is well chilled.
2. In double boiler over hot, not boiling, water, or in heavy 2-quart saucepan over low heat, stir lemon juice, lemon peel, butter or margarine, and sugar until butter melts.
3. In small bowl, beat eggs slightly. Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle). Pour filling into a bowl; cover surface with plastic wrap and refrigerate 3 hours or until filling is well chilled.
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