Last week we were browsing through Sur la Table at Fashion
Place Mall, trying to console ourselves over the absence of our favorite
Vietnamese fusion spot, Lua-O. (We’ve heard rumors it will reopen downtown
sometime next year, but that doesn’t help NOW.) John offered to buy me a jar of lemon curd, but I declined. It was sweet of him, but homemade is so cheap
and easy, and tastes SO much better.
Fresh Lemon Curd
1 cup sugar
1 tablespoon finely
shredded lemon peel
1 cup lemon juice (5 large lemons)
3 tablespoons firm butter
3 large eggs, slightly beaten
In saucepan mix sugar, peel and juice with wire whisk. Stir
in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly,
until mixture thickens and coats back of spoon (do not boil). Immediately pour
into clean half-pint containers. Store covered in refrigerator up to 2 months.
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