| 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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