|This recipe is liked by 8 person(s).|
Nb persons: 0
Yield: 2 cups
Source: Linda Larsen, http://busycooks.about.com/od/condimentsjamsjellies/r/lemoncurd.htm
|My youngest sister adores lemons. In fact, she loves them so much that she used to eat plain lemons when she was a child! I don't think she's done that recently, though. At any rate, this recipe is a perfect gift for her, and most likely someone on your list! INGREDIENTS:|
|1 cup||lemon juice|
Combine sugar and lemon juice in heavy medium saucepan. Stir in butter and eggs and beat well. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture thickens. Pour into a one pint container and cover tightly.
Refrigerate up to 2 months. Use as a spread on muffins or bread, or as a filling in cakes, like Lemon Chiffon Cake.
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