posted by Linda in MO 08-25-101 8:51 PM
* Exported from MasterCook *
Lemon Curd
Recipe By :Quick Cooking, Nov/Dec '99, pg. 30
Serving Size : 0 Preparation Time :0:00
Categories : Spreads
Amount Measure Ingredient -- Preparation Method
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2 eggs
1 cup sugar
6 T. butter -- melted
1/4 cup fresh lemon juice
2 T. fresh lemon zest
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook and stir over simmering water for 15 minutes or until mixture reaches 160 degrees and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).
Yield: approx. 1 1/2 cups
posted by Linda in MO 04-11-101 9:41 PM
* Exported from MasterCook *
Lemon Curd
Recipe By :cooking light
Serving Size : 0 Preparation Time :0:00
Categories : Spreads
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice
2 tablespoons butter or stick margarine
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). Yield: 1 1/3 cups (serving size: 1 tablespoon).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
Source: "Cooking Light, May 2000, Page 133"
posted by Linda in MO 03-02-102 11:18 AM
* Exported from MasterCook *
Lemon Curd
Recipe By :Taste of Home, Feb/Mar '02, pg. 12
Serving Size : 0 Preparation Time :0:00
Categories : Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter -- melted
1 T. grated lemon peel
In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter, and lemon peel.
Cook and stir over med-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees.
Cover and store in the refrigerator for up to 1 week.
Yield: 1 2/3 cups