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Lemon Curd Recipe
 Delicious
rich lemon curd - yummy! may be spread on hot buttered toast, scone, English
muffins, crumpets, pound cake or even pancakes. You can substitute lime for
a 'pucker-up' sharper flavour.
Makes about 2 cups.
1/4 cup (1/2 stick) Butter, melted
4 Eggs
1 cup Sugar
Juice and rind of 3 small or 2 large Lemons
Melt the butter, then beat in the eggs.
Stir in the sugar and beat thoroughly until combined.
Gradually add the lemon rind and juice.
Cook in a double boiler over simmering water, stirring constantly, until the
mixture thickens. (You can use a stainless steel bowl set over a regular
saucepan of gently boiling water if you do not have a double boiler)
Remove from the heat and let cool. Make sure the lemon curd is thoroughly
cooled before using it.
Not in the mood to make your own? We have
Thursday Cottage Lemon or Lime Curd, hand made on a farm in Devon, or
Wilkin & Son 'Tiptree' Lemon Curd.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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