Lemon Curd
Extra lemony and creamy this curd can be used as a spread on toasted bread, as a tart filling or served like custard with fresh berries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pallensmith.com.
Ingredients
- 4 medium to small eggs (3 large)
- 1/3 cup fresh lemon juice (2-3 lemons do not use the bottled lemon juice)
- 1 tablespoon lemon zest
- 3/4 cup granulated white sugar
- 4 tablespoons unsalted butter, room temperature
- 1 pint raspberries
- mint sprigs for garnish
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