English Country House Lemon Curd
English Country House Lemon Curd, a condiments recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
English Country House Lemon Curd
Ingredients
- Stephen Ceideburg 6 tb Unsalted butter, cut up
- 6 tb Sugar
- 3 lg Egg yolks
- 3 tb Freshly squeezed lemon juice
Method
- Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
- Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
- Pour through a fine mesh strainer into a sterilized glass jar.
- Cover airtight and refrigerate when cold (mixture will thicken as it cools).
- Use within 4 weeks.
- Makes approximately 1 cup.
- PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
- From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
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