Lemon And Lime Curd Recipe - Cooking Index
Lemon And Lime Curd Recipe - Cooking Index
| 6 | Lemons (medium) | |
| 3 | Limes - (or 4) (medium) | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 4 | Eggs - beaten | |
| 1/2 cup | 99g / 3.5oz | 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. Cook and stir constantly over medium 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.
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.
Source:
Nila Sweeney
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