Tuesday, November 4, 2014

Lemon Curd, SL1987

I am thankful that we live in an area with friends who we frequently share produce and food. Hawkeye was cleaning out his refrigerator before a trip and gave us several lovely, tart lemons. Combining the fresh squeezed juice with some lemon juice I had previously frozen and stored in the freezer, we whipped out a beautifully luscious bowl of lemon curd.

Lemon Curd

Adapted from the Southern Living 1987 Annual Recipes, Page 139
  • 5 beaten eggs
  • 2 1/3 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup butter
  • 2 Tbsp grated lemon rind ( I forgot to include this but the lemon curd turned out tasty anyway.)

Boil water in a double boiler. (I used two pots, one on top of the other.) Put the eggs, sugar, lemon juice, butter, and lemon rind in the double boiler. Stir. Stir Stir. The mixture should thicken after about 15 minutes of cooking. When the mixture thickens, remove from heat and cool before serving. Goes great with doughnuts!

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