Guest guest Posted May 10, 2004 Report Share Posted May 10, 2004 Lemon Curd This excellent sauce has a multitude of uses ñ ice cream topping, pie filling, pudding garnish, cake frosting, to mention a few ñ and it keeps well in the refrigerator. 2 whole eggs 2 egg yolks 1 cup sugar 2/3 cup fresh lemon juice 1 cup butter Mix all ingredients in blender or mixer. Cook in stainless or ceramic double boiler till thickened, stirring constantly. Serve warm. Refrigerate leftover sauce and reheat in double boiler to serve. Yields about 2 cups. Variation: Once sauce is thickened, stir in chopped sweet herbs ñ rose geranium, mints, lemon verbena or rosemary Quote Link to comment Share on other sites More sharing options...
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