Lemon Curd
(4 servings)
4 tbsp butter
3/4 cup sugar
2 eggs, lightly beaten
Juice of 2 lemons
Grated rind of 2 lemons
Cream butter and gradually beat in the sugar.
Beat eggs into the creamed mixture, then add lemon juice and grated rind. Cook, stirring, over low heat until mixture thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler.
Serve hot or cold, or use as a dessert filling.
**To avoid a "skin" from forming on the curd, place plastic wrap directly on the lemon curd instead of on the rim of the bowl.
|