I make this for traditional English tea. My guests are so impressed and are amazed how delicious it is!—Gloria Costes, West Hills, California
- 1 cup butter
- 2 cups sugar
- 3 eggs, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until thickened, stirring occasionally. Pour into containers. Store in the refrigerator. Spread over scones, biscuits or toast. Yield: 3 cups.
Originally published as Lemon Curd in Taste of Home June/July 1996, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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