English Lemon Curd (aka Lemon Cheese)

The expression “in Christ” sums up as briefly and as profoundly as possible the inexhaustible significance of man’s redemption. It speaks of security in Him who has Himself borne in His own body the judgment of God against our sin; it speaks of acceptance in Him with whom alone God is well pleased; it speaks of assurance for the future in Him who is the Resurrection and the Life; it speaks of the inheritance of glory in Him who, as the only-begotten Son, is the sole heir of God; it speaks of participation in the divine nature in Him who is the everlasting Word; it speaks of knowing the truth, and being free in that truth, in Him who Himself is the Truth. All this, and very much more than can ever be expressed in human language, is meant by being in Christ.

Philip Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs	English	Desserts, Sauces	1	Servings

INGREDIENTS

2		Lemons
4		Eggs
1/3	c	Butter
1 1/2	c	Sugar

INSTRUCTIONS

Wash, grate and juice lemons. Beat eggs. Melt butter in saucepan. Add
beaten eggs, juice, rind and sugar. Stir over gentle heat until
mixture thickens. Do not boil. Pour into jars and refrigerate. Or  peel
lemons thinly with potato peeler and freeze peelings. Warm the  "naked"
lemons and then juice. This can be frozen, too, if not needed  right
away. When ready to make the recipe, melt juice and put into  blender.
Add frozen peelings and blend well. Add eggs. Blend. Add  some of
sugar. Blend. Add to melted butter; also add rest of sugar  and proceed
as above. (Frozen peelings retain the lemon oil; adds  more flavor.
Warming lemons increases the juice yield.) Use as a  spread on thin
bread and butter, toasted muffins, buttered toast or  as a cake
filling, tart filling, etc. Posted to recipelu-digest by  "Diane
Geary." <diane@keyway.net> on Feb 4, 1998

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