May 17, 2011

Lemon Curd

6 Tb. Earth Balance sticks (or butter)
1 1/4 c. sugar
3 large eggs
1/2 c. fresh lemon juice
1 Tb. lemon zest

With your mixer, cream together the margarine and sugar. Beat in the eggs, one at a time. Add the lemon juice and zest and mix to combine.

Pour the mixture into a heavy sauce pan.

Heat over medium low heat, stirring almost constantly until smooth and thickened, about 15 minutes. Do not boil. The mixture should coat the back of a spoon.

Cool, then refrigerate. The curd will thicken as it cools.

Recipe from www.glutenfreehomemaker.com

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