Lemon Curd

  • Yield: 2 cups


1stick butter, softened
1 1/2cups sugar
4-- eggs
-- Grated rind and juice of 4 lemons


  1. Cream butter and sugar.  Add eggs 1 at a time.  Add rind and lemon juice.  Cook in heavy saucepan over very low heat until thick and shiny.  You must stir at all times.  If egg whites cook, strain to remove.  Store in pint jar in refrigerator up to 2 weeks.  Serve in pastry tart shells, over ice cream or on a toasted English muffin.  Does not freeze.

Recipe reprinted with permission from the Junior League of DeKalb County’s Puttin’ On The Peachtree: Dining In. Atlanta Style (the Junior League of DeKalb County, Atlanta, Ga., 1979).