Lemon Curd #2
Yield: 1 3/4 Cups
1/2 c butter
1/2 c sugar; or
1/3 c honey
1 egg yolk
1/2 c fresh lemon juice
3 tb lemon peel; grated
Melt butter in a double boiler over simmering water. Add sugar; stir
until dissolved. Using a wire whisk, beat in eggs, egg yolk, lemon
juice and peel. Cook over low heat, stirring, until mixture thickens.
Do not overcook, as curd may curdle and separate. Remove from hot
water. Cool 5 minutes. Pour into containers and seal. Refrigerate for
up to 2 weeks. Serve with muffins, scones, English muffins, or toast.
Source: Medford Mail Tribune, 4 December 1994
Lemon Curd (Bon Appetit)
Yield: 4 Servings
1/2 c (1 stick) butter
1 1/2 c sugar
1 1/4 c strained fresh lemon juice
2 tb grated lemon zest
This versatile sauce is delicious spread on English muffins, makes a
wonderful cake or pie filling and is also an easy way to enhance plain
yogurt. It has a tendency to darken after about 2 months, so it is
best to make only what you can use within that length of time.
Makes about 4 1/2-pint jars
Melt butter in top of double boiler over simmering water. Add
remaining ingredients and blend well. Continue cooking, stirring
frequently, until thick and smooth, about 25 to 30 minutes. Ladle
into sterilized jars and seal with lids.
Lemon Curd (Welsh)
Yield: 1 Servings
1 lb sugar
4 oz butter
(CEULED LEMWN) Scrub the lemons to clean them. Cut the lemons in half and
squeeze out the juice and strain. Grate the rind. Pour the juice into a
double saucepan. Beat the eggs and add to the juice with the sugar and
butter. Stir with a wooden spoon to dissolve the sugar. Continue heating
and stirring until the curd thickens. Put in sterilised jars and cover.