lemon curd

Lemon Curd

4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.

Makes 1/2 cup.

Yales greatness carries an urgent need to guard against the fall of excellence into exclusivity, of refinement into preciousness, of elegance into class and convention. — Benno C. Schmidt, Jr.

Technorati Tags: canning recipes , preserving recipes, recipe goldmine irish recipes, canning, Misc