Free Recipe Lemon and Lime Curd
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lemon and Lime Curd Recipe
6 md Lemons
3 md Limes (or 4)
1-1/2 c Sugar
4 Eggs; beaten
1/2 c Butter or margarine; cut up
Lemon and Lime Curd Preparation
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. Cook and stir constantly over med. heat (do not boil) until mixture coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars. Keep in refrigerator. Makes 3 – 1 cup gifts. Stores in refrigerator up to 2 months. Per 2 tbs. = 100 calories. NOTES : Gift label: British teatime spread. Use as a filling for cakes and tarts or serve with hot muffins or scones. Optional: Omit lime. Use 1 1/3 cups lemon juice. Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@countrygourmet.com> on Aug 22, 1997
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