The Humpherys Family

Lemon Curd

Source  Taste of Home
Recipe Added:  3/28/2012
Version One
3 eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, cubed
1 Tbsp grated lemon zest
Version Two
8 egg yolks
1 cup + 1 Tbsp sugar
1/2 cup lemon juice
2 lemons, zested
12 Tbsp butter, cut into pieces
Version One
In a small heavy saucepan over medium heat, whisk the eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Version Two
Place the egg yolks into the top of a double boiler. Beat vigorously for a minute. Add sugar and beat for another minute. Add lemon juice and zest and stir again. 

Place bowl over a pot of simmering water (make sure the bowl isn't touching the water). Cook, stirring, until the mixture thickens, about 10-20 minutes. Stir in the butter a piece at a time, whisking until each piece is nearly completely melted before adding another one.

Strain mixture through a fine-mesh sieve into a storage container. Cool, then cover and refrigerate for at least 2 hours before serving. Will keep for about 5–7 days in the refrigerator.
Notes
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. It is in larger grocery stores alongside the jams and jellies or with the baking supplies.
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