Title: English Country House Lemon Curd
Categories: Condiment British European
Yield: 1 Servings

		Stephen Ceideburg
6	tb	Unsalted butter, cut up
6	tb	Sugar
3	lg	Egg yolks
3	tb	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.

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