Recipe - English Country House Lemon Curd

Stephen Ceideburg
6 tablespoon Unsalted butter, cut up
6 tablespoon Sugar
3 lg Egg yolks
3 tablespoon Freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an earthenware
bowl placed over (but not touching) simmering water.

Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or
7 minutes.

Pour through a fine mesh strainer into a sterilized glass jar.

Cover airtight and refrigerate when cold (mixture will thicken as it
cools).

Use within 4 weeks.

Makes approximately 1 cup.

PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g
saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.

From an article by Jacqueline Mallorca in the San Francisco Chronicle,
8/18/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini