I've made this lemon curd countless times. It's always perfect. It's also very easy to make. The remainder of these photos are taken by my old point-and-shoot camera. One of these days I'll shoot entirely new pictures. The recipe remains the same, though.
I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest!
When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup.
You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! If you use Meyer lemons, they are the tastiest-- Myer's have a sweeter taste.
Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
There are a few ways I like to enjoy this wonderful curd-- gently heated
on ricotta pancakes...
For some great tips on making Lemon Curd, from Fine Cooking (I found this link AFTER I posted my recipe, wouldn't you know it?) click here: "Lemon Curd tips"