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
-------- ------------ --------------------------------
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"