Looking for fresh lemon curd recipe
I know Carol said she makes hers fresh, Pixie Lou probably does too. Looking to make a small amount to use as filling for DS's birthday cake tomorrow. I have a recipe calling for 6 Tbsp butter, 3/4C sugar (should that be superfine?), 2 large eggs (I have fresh-laid), 1 Tbsp zest and 1/4C juice. Melt the butter, let it cool, whisk rest together, then whisk in the butter, bring to boil whisking all the time, 5-7 min, then take off heat and continue to whisk.
But if anybody has a tried and true recipe for a small amount (1-2C) I'd love to have it. I did search, couldn't find anything but NCHFP recipe for canning. Thanks