Saturday, September 24, 2011

Lemon Curd

Curds are fabulous to keep in the fridge. Spread them on biscuits, toast, or drizzle on angel food cake for a simple yet elegant dessert. Substitute lime juice and zest or orange juice and zest to quickly change the flavor of this easy recipe.

1 cup sugar
1 tablespoon finely shredded lemon peel
1 cup lemon juice (5 large lemons)
3 tablespoons firm butter or margarine, cut up
3 large eggs, slightly beaten

In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.

Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.

Store covered in refrigerator up to 2 months.

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