There are lemon trees in our backyard, so I'm always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors—Canadians who were spending the winter here—the wife "repaid" us by giving us this recipe! The curd keeps well, and it can be used for any meal. My husband likes it on waffles and toast for breakfast, but it's also a great dessert topping on plain cake or ice cream. I don't work outside the home, and Herb's retired from the Soil Conservation Service. That leaves me plenty of time to try out new recipes! All told, we have four grown children and seven grandchildren. —Jean Gaines, Bullhead City, Arizona
- 3 eggs, lightly beaten
- 2 cups sugar
- 3/4 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 cup butter, cubed
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
- Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.
Originally published as Zesty Lemon Curd in Country Woman July/August 1991, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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