From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time!
Ingredients: [‘sugar’, ‘eggs’, ‘light corn syrup’, ‘fresh lemon juice’, ‘unsalted butter’]
Quantity of Ingredients: [“1 1/4 cups sugar”,”4 eggs, large “,”1 tablespoon light corn syrup”,”3/4 cup fresh lemon juice”,”1/2 cup unsalted butter, cut into chunks “]
Number of Servings: 12
Steps: [‘Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.’, “Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON’T LET IT BOIL!”, ‘Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.’, ‘Must use within three weeks.’]