Wednesday, April 16, 2008

Lemon Curd

This recipe came from Kate, a childhood friend of mine. Kate had me to tea one afternoon when our lives re-connected in adulthood and she prepared the most delightful tea of fresh scones, homemade lemon curd, and clotted cream. I took home all the recipes. The Lemon Curd comes originally from "Diane" in Yorkshire. Kate's parents were there on a visit and stayed at Diane's Bed and Breakfast.
½ cup butter
1 cup sugar
3 lemons
5 egg yolks or 3 eggs

Melt butter and sugar in a double boiler. Add grated rind and juice of 3 lemons. Add eggs and cook (stirring) 25-30 minutes or until thickened. If eggs become lumpy, process in blender. Keeps 3 months in the refrigerator.

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