Sunday, March 25, 2007

Lemon Curd



Lemon Curd

1/4 cup butter
1 cup honey
juice of 2 lemons
grated rind of 1 lemon
2 beaten eggs

In the top of a double boiler, over boiling water, add all ingredients. I put the butter in first to melt and then add the rest. Stir constantly until thickened. Do not overcook or it will curdle.

Such a delight! You may put it on toast or just eat it plain. :<)

8 comments:

  1. I LOVE lemon curd. Ever tried a great dollop of it mixed up with plain yoghurt? Or mix some of it up with whipped cream and use as a filling for a sponge cake? And on hot buttered toast BLISS. Elaine

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  2. Ooh, yes I have! Not the sponge cake, but a tart filling. And yes, with whipped cream on gingerbread. Oh, it is just so delicious. I had it on my toast this morning. Thanks for letting me know you, too, are a fan!

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  3. Nan..I LOVE lemon curd though I've never actually made it..you've inspired me to..

    Jeanie

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  4. Jeanie, it really couldn't be easier, and I know you will be happy with the result. I know that some recipes call for sugar, but this was the first one I made a long time ago, and I've stayed with it because it is so good. I'm off to put some on my toast this morning. :<)

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  5. Interesting using the honey instead of sugar. I have a similar recipe in my Country Kitchen Store Cupboard book which doubles the amounts you are using, but is actually called Honey Curd rather than Lemon. Scrummy!

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  6. Bovey Belle, I'm so pleased you came by to see the recipe. I must make it again, soon!

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  7. I am going to give this recipe a try! Have you ever tried using it to make a lemon curd tart?

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  8. Yes, Lisa! I looked under my recipes tab to see if I had ever posted it, and I was surprised to find that I hadn't. Guess it's time to make it!

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