Subject: Lemon Curd
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 13 2002 - 16:12:38 EST
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FOOD FUNNY
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Donna W. of Miami, Florida writes, " I seem to get a lot of George
Carlin humor from my friends. Here are a few that make one ponder."
Ever wonder about those people who spend $2 apiece on those little
bottles of Evian water? Try spelling Evian backwards. NAIVE
Do Lipton Tea employees take coffee breaks?
If a cow laughed, would milk come out of her nose?
Why do croutons come in airtight packages? Aren't they just stale
bread to begin with?
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TODAY'S RECIPE
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Use this tart and creamy preserve on toast or biscuits, add it to your
favorite trifle recipe, or spoon it over pound cake or gingerbread.
Lemon Curd
1 cup (250 ml) sugar
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) finely grated lemon peel
3 Tbs (45 ml) cold butter cut into small pieces
3 eggs, lightly beaten
Combine the sugar, lemon juice, and lemon peel in a non-reactive
saucepan. Stir in the butter and eggs and cook over moderate heat,
stirring constantly, until the mixture thickens and coats the back of
a spoon, about 8 to 10 minutes. Do not boil. Pour into two
sterilized 1-cup (250 ml) jars and seal. Store refrigerated for up to
2 months. Makes 2 cups (500 ml).
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