Lemon and Lime Curd

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Lemon and Lime Curd Ingredients

6 md Lemons	4 Eggs; beaten
3 md Limes (or 4)	1/2 c Butter or margarine; cut up
1 1/2 c Sugar

Instructions for Lemon and Lime Curd

Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4 cup. Avoid getting the white pith in with the rind. Squeeze enough juice from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan combine the juice and sugar. Stir in the eggs, margarine and 1/4 cup lemon peel. Cook and stir constantly over med. heat (do not boil) until mixture coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars. Keep in refrigerator. Makes 3 - 1 cup gifts. Stores in refrigerator up to 2 months. Per 2 tbs. = 100 calories. NOTES : Gift label: British teatime spread. Use as a filling for cakes and tarts or serve with hot muffins or scones. Optional: Omit lime. Use 1 1/3 cups lemon juice. Posted to MC-Recipe Digest V1 #756 by Country Gourmet on Aug 22, 1997

Main Ingredient: CitrusCuisine: Uncategorized