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Lemon Curd

2 large eggs
6 tablespoons sugar
6 tablespoons fresh lemon juice
1/4 cup unsalted butter, cut into small pieces
1/4 teaspoon Boyajian Lemon Oil

In top of double boiler, whisk eggs and sugar to blend. Add lemon juice, butter and Boyajian Lemon Oil. Set pan over simmering water (pan should not touch water). Whisk until mixture thickens to a pudding consistency, about 4 minutes. Remove from over water and cool. Press plastic wrap directly onto surface of curd; refrigerate until well chilled..

Serve with scones, fresh berries, or as a filling for layer cakes.

For Lime Curd, substitute Boyajian Lime Oil for Lemon Oil and fresh lime juice for lemon juice.


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