| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Toronto | Desserts, Microwave, Sauces | 1 | Servings |
INGREDIENTS
| 1 | ts | Lemon rind; grated |
| 3 | ts | Lemon juice |
| 1 | c | Sugar; granulated |
| 1/3 | c | Butter |
| 3 | Eggs |
INSTRUCTIONS
In 4 cup bowl, place lemon rind, lemon juice , sugar and butter. Microwave at High (100%), stirring once, 2 to 3 minutes or till butter melts. Beat eggs in small bowl, stir in a little hot butter. Stir back into bowl, beating to prevent lumps. Microwave at Medium (50%) 4 to 6 minutes or till very thick, stirring several times. Do not boil. Cover surface of lemon curd with plastic wrap or waxed paper, refrigerate till cool. Makes about 2 cups. Use to fill tart shells (frozen & baked) or as a cake filling , mixed with whipped cream for fast dessert sauce over store bought angel food cake, or mixed with cream cheese as a spread on toast or bagels. from the Toronto Star From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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