Side Pannel
English Country House Lemon Curd
English Country House Lemon Curd
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments
Ingredients List
- Stephen Ceideburg
- 6 tb Unsalted butter, cut up
- 6 tb Sugar
- 3 lg Egg yolks
- 3 tb Freshly squeezed lemon juice
Directions
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.
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.
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