- 3 eggs
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1/4 cup Darigold butter, melted
- 1 tablespoon grated lemon peel
In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Immediately cover the lemon curd with plastic wrap to prevent a skin from forming and refrigerate. The lemon curd will continue to thicken as it cools. It will keep in the refrigerator for about a week.
RECIPE YIELD/SERVING SIZE
Makes about 1 cup.
Tip: To make the lemon curd lighter in texture and flavor, fold in a little whipped heavy cream once the curd has been thoroughly chilled.