SC - Lemon Curd

[Christine A Seelye-King]

On Tue, 20 Oct 1998 23:22:07 EDT MPengwyn at aol.com writes:
>I've been asked about the period-ness of lemon curd and thus far, >have
not been able to find any documentation. The ingredients are >simple
enough - lemon juice and peel, sugar, eggs and butter - but >the person
who asked wants to try to list recipes. I feel like I have >seen
something along the way, but now I can't begin to remember >where.
>Any suggestions on where to look?
>Many thanks!
>Meghan

Ooooh, Lemon Curd!  I discovered it while in England, and just fell in
love!  I bought two jars  on my way to the airport, and am slowly working
my way through the first one now! MMMMMMmmmm!
I also bought a cookbook (or 7) and just happen to have brought home a
Lemon Curd Recipie, from a cookbook called "A Feast of Scotland" by Janet
Warren.  
Lemon Curd
Makes about 2 1/2 Pounds
4 large eggs (size 2), beaten
the juice and finely grated rind of 
4 large Lemons
8 oz. butter (1 cup)
12 oz caster sugar (1 1/2 cups) (We found caster sugar to be a bit
grainier, smaller crystals, and it took a bit longer to dissolve. The
flavor was not significantly different from the stuff we get in America. 
In the 'Note to American Readers' section of the book, it says "Use
granulated sugar")

Cut the butter into small pieces and put it into a double saucepan or a
bowl suspended over a pan of simmering water.  Add the sugar, lemon rind
and juice and stir the mixture over the heat until it has melted
together.  
Stirring constantly, pour a little of the mixture into the beaten eggs
then return all the ingredients to the pan or bowl and stir them until
the preserve thickens.  It should lightly coat the back of a wooden
spoon. It may take up to 10 minutes to reach the correct consistency.  
Put the lemon curd in warm clean jars, cover, label and store in a cool
place until required.  

Christianna

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