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Name: Lemon Curd
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Lemons; 8 oz Lump or granulated sugar; 3 oz Butter; 3 Eggs

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INGREDIENTS

2 Lemons
8 oz Lump or granulated sugar
3 oz Butter
3 Eggs

Servings

INSTRUCTIONS

>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" on Aug 30, 1997

NOTES

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Lemon Curd

2 Lemons
8 oz Lump or granulated sugar
3 oz Butter
3 Eggs

>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"  <jazzbel@grouper.BatelNET.bs> on Aug 30, 1997

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Nutrition

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Serving Size: 1 Serving (1379g)
Recipe Makes: 1 Servings

Calories: 2359
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2359

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