|
|
|
|
|
|
3 eggs
1 cup sugar
1/3 cup lemon juice
6 tablespoons butter or margarine, cut into 1/2-inch slices
1 tablespoon lemon zest
In a small saucepan, bring 1 inch of water to a simmer over medium-low heat.
In double boiler, whisk eggs, sugar and lemon juice. Set double boiler over
simmering water in saucepan. Cook, whisking constantly, 6-8 minutes or until
mixture thickens and registers 160 degrees F on a candy thermometer.
Remove double boiler from heat. Add butter and lemon zest; whisk until melted
and smooth. Refrigerate lemon curd 2 hours or until set.
Serve with pound cake, angel food cake, fresh berries, scones or biscuits.
Yield: 2 cups
Nutrients per serving: (2 tablespoons) Calories 100, Total Fat 6 g, Saturated
Fat 3 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 1 g, Sodium 55 mg, Fiber
0 g
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers