English Country House Lemon Curd
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Stephen Ceideburg
- 6 tb Sugar
- Water
- 6 tb Unsalted butter, cut up
- 3 lg Egg yolks
- 3 tb Freshly squeezed lemon juice
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
- Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
- Pour through a fine mesh strainer into a sterilized glass jar.
- Cover airtight and refrigerate when cold (mixture will thicken as it cools).
- Use within 4 weeks.
- Makes approximately 1 cup.
- PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
- From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Sieve