Cooking Light has a fabulous basic recipe for Lemon curd. Maybe you don’t think lemon curd is anything to get excited about, but I sure do! It’s great stuff to serve with Strawberry shortcakes for a little taste twist, and Cooking Light also has a Lemon-Almond cake for Passover that uses the curd. It is often used as a topping for scones or English muffins, and can be used in making or topping various pies. I could easily eat it straight out of the bowl!!
Lemon Curd
Joan Nathan, Cooking Light, April 2008
1/2 cup sugar
3 large eggs
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
2 tablespoons unsalted butter
1. Place sugar and eggs in a medium bowl; beat with a mixer at medium speed until blended. Gradually beat in rind and juice. Spoon mixture into a heavy-duty saucepan over medium heat. Add butter to pan; cook 5 minutes or until thick, stirring constantly (do not boil). Spoon mixture into a bowl. Cover surface with plastic wrap. Chill thoroughly.
Yield 2 cups (serving size: 1 tablespoon)
Image: Wikimedia Commons
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