English Country House Lemon Curd
Ingredients| 1 stephen ceideburg 6 tbsp unsalted butter, cut up 6 tbsp sugar 3 large egg yolks 3 tbsp freshly squeezed lemon juice |
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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.
Servings:
1
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