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The Quilt Inn Country Cookbook
Aliske Webb
Lemon Curd:
3
1
1
1
1
large eggs
cup sugar
/2 cup butter
tbsp finely grated lemon rind
/2 cup lemon juice
In top of double boiler, beat eggs until frothy. Stir in sugar until well mixed. Add
butter and lemon rind and juice.
Place double boiler over simmering water. Cook over medium heat, stirring
constantly until mixture thickens enough to coat spoon (15 to 20 minutes). Pour into
jars. Cool to room temperature. Cover and refrigerate until ready to use. Keeps up to
1
month.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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