Lemon curd - country living
1 3/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Large eggs | |
| 1 | cup | Sugar |
| ½ | cup | (1 stick) butter, cut into chunks |
| 1 | tablespoon | Flnely grated lemon rind |
| ½ | cup | Lemon juice (3 or 4 lemons) |
| Ribbon bows (opt.) | ||
Directions
1. In top of double boiler, with wire whisk, beat eggs until frothy.
Stir in sugar until well mixed. Add butter and lemon rind and juice.
2. Set top of double boiler over bottom boiler filled with an inch of simmering water but do not allow water to touch bot- tom of top boiler. Cook lemon mixture over medium heat, stirring constantly, un- til it thickens enough to coat a Spoon- 1 5 to 20 minutes.
3. Pour lemon curd into 2 small jars; cool to room temperature. Cover and refrigerate at least 2 hours. Label and store jars in the refrigerator. Decorate with ribbon bows, if desired.
Country Living/Dec/93 Scanned and fixed by DP and GG