- 3 eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup butter or margarine, melted
- 1 tablespoon grated lemon zest
- In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon zest. Cook over simmering water for 15 minutes or until thickened.
My note: Remove from heat immediately and continue stirring so not to curdle your curd.
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