Stockings hung and lemon curd


- 3 lemons (unrefrigerated)
- 8 tablespoons unsalted butter (1 stick)
- 1 cup sugar
- 3 eggs, beaten well


Step 1:

Zest the lemons and mince the zest. Set aside. Juice the lemons. Set aside.

Step 2:

Combine the zest, juice, butter and sugar. Place in a small saucepan or double boiler.

Step 3:

Cook, stirring occasionally until the sugar is dissolved.

Step 4:

Beat the eggs with a whisk. Add a small amount (2 tablespoons) of hot juice mixture to eggs to temper the eggs.

Step 5:

Now add the egg mixture very (read very) slowly to the juice mixture. Make sure the heat is VERY low.

Step 6:

Cook, stirring constantly until mixture thickens. DO NOT BOIL.

Step 7:

Cool slightly and pour into jars, custard cups or a sealable plastic storage bowl.

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