This is the lemon curd that I grew up eating. It's my great-grandmother's recipe. And we all called it lemon curd, but when we got her recipe, she had it written down as "lemon cream". It's very good. Simple. And I like that it uses whole eggs rather than just the yolks. I've now also tried it with grapefruit and can vouch for the results. I expect it would work wonderfully with limes as well!
Lemon Cream
Ingredients
- 1 1/2 c. sugar
- 4 large eggs
- 1/2 c. lemon juice
- 2 Tbsp. water
- 3 Tbsp. butter
Directions
- Combine sugar, eggs, lemon juice, and water and mix very well.
- Cook over low to medium-low heat, stirring constantly, until thickened.
- Remove from heat and stir in butter.
Variations
Grapefruit Cream
Ingredients
- 1 1/2 c. sugar
- 4 large eggs
- 1/2 c. (or a bit more) grapefruit juice
- 3 Tbsp. butter
