LEMON BUTTER OR LEMON CURD IF YOU'D RATHER
I really don't like the word "curd". This recipe was given to me by a dear friend. Her family called it Lemon Curd. I just feel better calling it lemon Butter. Lemon Butter is great on bagles, bran and blueberry muffins, cakes, cake filling, cheesecake, cookies, english muffins, french toast, ice cream, pancakes, oatmeal, parfaits, scones, tarts, toast and waffles. Freezes well too!
Provided by Mama2Three
Categories Dessert
Time 30m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 6
Steps:
- Combine eggs, yolks and sugar and whisk until smooth.
- Add juice and zest to egg mixture and whisk smooth.
- Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
- Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next.
- Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.
Nutrition Facts : Calories 113.6, Fat 6.6, SaturatedFat 3.9, Cholesterol 53.5, Sodium 50.2, Carbohydrate 13.3, Fiber 0.2, Sugar 12.7, Protein 1
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