Tuesday, September 7, 2010

Lemon Curd

2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel

Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to

Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.

Store in a sterilized jar in the refrigerator. This recipe will make rather a lot of curd so be prepared to share with friends and family!

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A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.

Source: "Gluten Free Gems" by Noreen Moses

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