English Country House Lemon Curd Recipe

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English Country House Lemon Curd Ingredients

1 stephen ceideburg
6 tbsp unsalted butter, cut up
6 tbsp sugar
3 large egg yolks
3 tbsp freshly squeezed lemon juice

A Recipe for
English Country House Lemon Curd

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English Country House Lemon Curd Recipe
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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English Country House Lemon Curd

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Meryl Streep

English Country House Lemon Curd Directions

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.

Serves: 1

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English Country House Lemon Curd Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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