English country house lemon curd
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 6 | tablespoons | Unsalted butter, cut up |
| 6 | tablespoons | Sugar |
| 3 | larges | Egg yolks |
| 3 | tablespoons | Freshly squeezed lemon juice |
Directions
Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
Pour through a fine mesh strainer into a sterilized glass jar.
Cover airtight and refrigerate when cold (mixture will thicken as it cools).
Use within 4 weeks.
Makes approximately 1 cup.
PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.