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Lemon CurdSource : Southern Living Submitted By : Mary Liebat on 9/26/2005
Recipe SummaryServings / Yield : 2 cups
Difficulty : Easy
Prep Time : 10 Minutes
Cook Time : 20 Minutes
Serving Temperature : Cold
InstructionsLightly beat eggs. Set aside
Whisk together sugar, butter, grated lemon rind, and juice in a large saucepan over medium heat, stirring constantly until sugar dissolves and butter melts.
Whisk about 1/4 of the hot sugar mixture into the eggs. Add egg mixture to remaining sugar, whisking constantly.
Cook over medium low heat, stirring constantly fo 15 min or until mixture thickens and coats a spoon. Remove from heat and cool. Cover with plastic wrap and keep up to two weeks.
Cood on nut breads or scones or as filling for angel food cake.
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