Title: Lemon Curd 7
Categories: Filling
Yield: 1 Servings

1	lg	Lemon
3/4	c	Butter or margarine
1	c	Sugar
3		Eggs

Recipe by: Allyson Tripp >From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.

In double boiler over hot, not boiling, water, or in heavy 2-quart saucepan over low heat, stir lemon juice, lemon peel, butter or margarine, and sugar until butter melts.

In small bowl, beat eggs slightly. <- Do not skip this step. Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle). Refrigerate.

NOTES:

I noticed the Lemon-Swirl Cheesecake called for lemon curd in the recipe, so I thought I would pass on the recipe I have used to make lemon curd. It makes an excellent filling for cakes, and I love it with peanut butter on a sandwich. This recipe is from the New Good Housekeeping Cookbook From: Meg Antczak Date: 31 Mar 96 By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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