| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Lemons |
| 8 |
oz |
Lump or granulated sugar |
| 3 |
oz |
Butter |
| 3 |
|
Eggs |
INSTRUCTIONS
>From : Mrs. Beeton's 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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