Lemon Curd



9 lemons
3 Cups sugar
12 oz butter

Fresh Lemon Juice:  2 cups, strained

Eggs: 6

Egg Yolks: 6



1. Zest the lemons  into a large heatproof bowl. Squeeze the juice into the bowl, measure and strain.  Add to the zest.
2. Set the bowl over a pan of gently simmering water and add the sugar and butter. Stir until the sugar has dissolved and the butter melted.
3. Put the eggs and yolks in a bowl and beat together.
Pour the eggs through a strainer into the lemon mixture, and whisk well.
4. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the back of a wooden spoon.
5. Remove the pan from the heat and pour the curd into small, warmed sterilized jars. Cover and seal immediately. Allow to cool and label. Store in a cool dark place, ideally in the refrigerator. Use within 3 months. Once opened, it is essential to store the lemon curd in the refrigerator and use quickly.



Stay tuned for our Recipe Book:  Dusty Rose Tea Room - First 5 years

Due to come out in early 2017.