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English Country House Lemon Curd recipes

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Ingredients And Procedures

Stephen Ceideburg 6 tb Unsalted butter, cut up

6 tb Sugar

3 lg Egg yolks

3 tb Freshly squeezed lemon juice

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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<h1>English Country House Lemon Curd recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 6 tb Unsalted butter, cut up <P>6 tb Sugar <P>3 lg Egg yolks <P>3 tb Freshly squeezed lemon juice <P>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. <P>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. <P><BR><BR></P></TD></TR></TBODY></TABLE></pre>
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