Lemon Curd

Recipe file created January 17, 2000.
This is a wonderful topping on scones, muffins, toast, cake or in a baked tart shell.


In the top of a double boiler, whisk together the egg yolks and sugar. Add lemon juice. Set over a pot of simmering water and whisk constantly until thick -- about 10 to 12 minutes. Serve hot or cold. Will keep in fridge for a couple of weeks.


Two eggs makes enough for one batch of scones, but it takes just as long to make a full batch as a half batch. You can make meringues with the egg whites.

-- Rox

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