- Feb 24, 2011
- Reaction score
My comments on the recipe, if you are using large lemons, it's the juice of two large lemons and the zest of only one lemon. Leave the lemons out on the counter overnight, you get more juice. And room temperature butter is essentially, since you need to cream the butter and sugar for this recipe. And of course, you need an instant read themometer in the pot for best results. The minute the curd gets to 170F (75 C) you remove the pot from the stove. And it does thicken more as it cools.