Title: Lemon Curd 3
Categories: Fruit Preserve
Yield: 2 Cups

3		Eggs
3		Lemons
1	c	Sugar
8	tb	Unsalted butter, cut into pieces

In a small bowl, beat the eggs slightly and set aside. Grate 2 tsp yellow zest and squeeze 1/2 cup lemon juice from the lemons. Place the zest, juice, sugar and butter in a heat-proof bowl. Set over a pan of simmering water. Whisk mixture until butter is melted and sugar dissolves. Slowly whisk 1/2 cup of this lemon mixture into the eggs, then pour egg mixture in a slow, steady stream back into the lemon mixture, whisking constantly over the simmering water. Continue stirring until mixture thickens and coats the back of a spoon, about 10-15 minutes. Refrigerate for 4 hours or until set. Serve curd with toast.

NOTE: For a different flavor, limes may be substituted for lemons, or use a combination.

Work time: 25 minutes. Total time: 4 hours, 30 minutes.

Per tablespoon: 58 calories, 1 g protein, 3 g fat, 6 mg sodium, 7 g carbohydrates, 28 mg cholesterol.

Source: For Women First, 1/24/94. Typed by Linda Howard.

From: Linda Howard By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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