Lemon and lime curd

1 Servings

Ingredients

Quantity Ingredient
6 mediums Lemons
3 mediums Limes (or 4)
1½ cup Sugar
4 Eggs; beaten
½ cup Butter or margarine; cut up

Directions

Wash lemons and limes and dry them. Finely shred lemon peels to make ¼ cup. Avoid getting the white pith in with the rind. Squeeze enough juice from lemons and limes to make 1⅓ cups total. In a heavy 1 quart saucepan combine the juice and sugar. Stir in the eggs, margarine and ¼ 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 ⅓ cups lemon juice.

Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@...> on Aug 22, 1997

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