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Tuesday, June 29, 2010

Zesty Lemon Curd

Ingredients:
* 3 eggs, beaten
* 2 cups sugar
* 3/4 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 cup butter, cubed

Directions:
* In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
* Spread on muffins or rolls, or serve over waffles or ice cream.

Yield: 3 cups.


Nutrition Facts: 1 serving (2 tablespoons) equals 144 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 86 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

~~Country Woman | July/August 1991~~

1 comment:

Bernideen said...

I just finished another Tea Shop Mystery where Haley was making Lemon Curd. I was surprised that Laura Child's didn't say for scones but rather Short Bread! I have been know to eat it with a spoon though so who cares! Another great recipe here - thanks!