Catholic Recipe: Lemon Curd Filling
Tangy, delicious lemon curd can be made in a twinkling and smeared over a sponge cake or onto fresh bread, buttery scones or meringues. It is best eaten within two weeks.
*Caster sugar is finer than granulated sugar, but not the same as confectioner's sugar which contains cornstarch. To make your own caster sugar, add granulated sugar in the food processor and grind until a superfine consistency, but not powdered. The sugar may scratch the plastic of the processor, so another option is to use a spice grinder or coffee mill.
Melt the butter on very low heat. Add the sugar, lemon zest and juice, then add the eggs. Stir carefully over low heat with a wooden spoon until the mixture coats the back of the spoon.
Remove from heat and pour into a bowl or sterilized jar (it will thicken further as it cools). Cover when cool and refrigerate.Recipe Source: Forgotten Skills of Cooking by Darina Allen, Kyle Books, 2009