Recipe Search - May 2000 Issue

[CLFCook]

Does anyone have the Lemon Curd recipe from the May 2000 issue? I have the recipe for the Fresh-Fruit Pizza with Lemon Curd, but not the Lemon Curd recipe itself...my recipe is invalid unless I have this crucial part. Thanks for your help!

[Norma]

Lemon Curd

1/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes.)
Stir in lemon juice and butter; cook for 5 minutes or until mixutre thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill. The mixture will thicken as it cools. Yield 1 1/3 cups.

Serving size: 1 tablespoon

Lemon curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy duty zip top plastic bag. Thaw in the refrigerator and use within one week of thawing.

Calories: 47 (31% from fat); Fat 1.6g (sat 0.8g, mono 0.5g, poly 0.1g; Protein 0.7g; Carb 7.9g; Fiber 0; Chol 24 mg; Iron 0.1mg; Sodium 18mg; Calc 4mg.

[This message has been edited by Norma (edited 09-16-2000).]