Lemon Curd for Scottish Shortbread

Lemon Curd for Scottish Shortbread
Photo by Rita Maas


  • 1 cup sugar
  • 2/3 cup fresh lemon juice
  • 2 large egg yolks
  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 1 tsp. grated lemon zest
  • 2 large eggs

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it loo...

View full recipe at Fine Cooking


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