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LEMON LIME CURD
6 med lemons
3 med limes (or 4)
1 1/2 cup sugar
4 eggs -- beaten
1/2 cup butter or margarine -- cut up
Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4
cup. (Avoid getting the white pith in with the rind.) Squeeze enough juice
from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan
combine the juice and sugar. Stir in the eggs, margarine and 1/4 cup lemon
peel, and then cook, stirring constantly over med. heat (do not boil) until
mixture coats metal spoon. This takes about 8 minutes. Remove from heat and
put in jars. Keep in refrigerator. Yield is about 3 cups.
(This is excellent on scones,
biscuits, but also on a slice of grainy textured bread and I much prefer
this to Lemon Curd!)
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