Lemon and lime curd
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Lemons |
| 3 | mediums | Limes (or 4) |
| 1½ | cup | Sugar |
| 4 | Eggs; beaten | |
| ½ | cup | Butter or margarine; cut up |
Directions
Wash lemons and limes and dry them. Finely shred lemon peels to make ¼ cup. Avoid getting the white pith in with the rind. Squeeze enough juice from lemons and limes to make 1⅓ cups total. In a heavy 1 quart saucepan combine the juice and sugar. Stir in the eggs, margarine and ¼ cup lemon peel. Cook and stir constantly over med. heat (do not boil) until mixture coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars.
Keep in refrigerator. Makes 3 - 1 cup gifts. Stores in refrigerator up to 2 months. Per 2 tbs. = 100 calories.
NOTES : Gift label: British teatime spread. Use as a filling for cakes and tarts or serve with hot muffins or scones. Optional: Omit lime. Use 1 ⅓ cups lemon juice.
Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@...> on Aug 22, 1997