Lemon and Lime Curd

Title:
Lemon and Lime Curd

Yield:
1 Servings

Categories:
Desserts,
Fruits,
Gifts,
Sauces,
Easy




Ingredients:





     6 md Lemons


     3 md Limes (or 4)


 1 1/2 c  Sugar


     4    Eggs; beaten


   1/2 c  Butter or margarine; cut up






 Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4


 cup. Avoid getting the white pith in with the rind. Squeeze enough juice


 from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan


 combine the juice and sugar. Stir in the eggs, margarine and 1/4 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 1/3    cups lemon juice.


 


 Posted to MC-Recipe Digest V1 #756 by Country Gourmet


 
on Aug 22, 1997