>From : Mrs. Beetons Book of Cookery Lemon curd is not a true preserve but it keeps for a while in the refrigerator. Use very fresh eggs bought from a reputable source. Wash, dry and grate the lemons. Squeeze out the juice and put it with the sugar in the top of a double saucepan set over boiling water. Stir occasionally until the sugar has dissolved. Remove from heat and stir in the butter. Leave to cool. Beat the eggs lightly in a bowl. Pour the cooled lemon mixture over them, mix well, then strain the mixture back into the pan or bowl. Place over gentle heat, stirring frequently until the mixture thickens enough to coat the back of a wooden spoon lightly. Pour into warmed clean jars. Cover with waxed paper disks. Put on lids and label when cold. Leave for 24 hours to thicken; store in the refrigerator. Use within 2-3 weeks. Makes 1 lb. Variation Orangecurd. Substitute two oranges and add the juice of one lemon. Use only 2 oz. butter, melting it in the double saucepan or bowl before adding the rind, juices and and sugar. Posted to Bakery-Shoppe Digest V1 #209 by "Jazzbel"
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|Serving Size: 1 Serving (1379g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1919 (81%)|
|Amt Per Serving||% DV|
|Total Fat 213.2g||284 %|
|Saturated Fat 110.7g||554 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 3538.2mg||1089 %|
|Sodium 2034.4mg||70 %|
|Potassium 1366mg||36 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 21g|
|Protein 98.3g||140 %|
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Calories per serving: 2359
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