Title: Lemon Curd *** (Cpvm71a)
Categories: Jam Fruit British
Yield: 1 Servings
| 1 | tb | Grated lemon zest |
| 1/2 | c | Lemon juice |
| 4 | tb | Unsalted butter |
| 1/2 | c | Sugar |
| 4 | | Egg yolks |
In the top of a double boiler over simmering water combine butter, sugar,
lemon juice, and egg yolks ~cook stirring constantly, until the mixture
thickens enough to heavily coat the back of a spoon. (Do not let the
mixture come to a boil or the egg yolks will curdle) ~Pour into a
sterilized dry container stir in lemon zest -Keep refrigerated Now I'm
going to make some for myself. Enjoy Bev in cA cPVM71A 10/6 FROM: B
CHRISTENSEN (CPVM71A)