Lemon Curd

Back in 1999 I was searching for a lemon curd recipe on the internet. I found a couple of recipes that looked promising and tried a few. The following is my absolute favorite. I can't find the original page I got it from (although I have a well used copy in my lemon recipe binder). Here's a link that is almost identical to the page I have copied. The recipe is from The Newbury House Bed and Breakfast in Rugby, TN.

The ingredients are: 9 eggs; 1 1/2 C lemon juice; 3 C sugar; 1 1/2 C melted butter.Whisk the eggs... ...until they are frothy.
Stir in the lemon juice (of course I use my Meyer lemon juice!),
the sugar,

and the melted butter (not too hot or it may cook the eggs!).
Make a double boiler with a large pot of water.
Heat it until it's boiling.
Then place a large bowl over the boiling water. A metal bowl will work quicker than a glass bowl.

Pour the mixture into the bowl and whisk constantly for at least 20 minutes or until it thickens.
Ladel carefully into clean jars.

And voila! Three pints of delicious Lemon Curd.

It can be used in a variety of ways, such as ice cream topping, lemon pie filling, etc.

LEMON CURD (from The Newbury House, Rugby, TN)

9 eggs

1 1/2 C lemon juice

3 C sugar

1 1/2 C melted butter

Beat eggs until frothy. Stir in lemon juice, sugar, and melted butter. Place over water. Cook, stirring constantly for approximately 20 minutes or until thick. Pour into glass dish or jars and refrigerate. (Click here for more.)