QandAs: Food

English Country House Lemon Curd

Stephen Ceideburg 6 tb Unsalted butter, cut up

6 tb Sugar

3 lg Egg yolks

3 tb Freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.

Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup. PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

You now know how to make English Country House Lemon Curd! Be sure to comment on this recipe below.