Lemon Curd extensive guide to Berkeley and San Francisco area, plus inspiring articles about trips around the world

Berkeley and Beyond

 

Share

Blogs & Videos

Travel Articles/Videos

Carole on Location

U.S.A.

Abroad

Miscellaneous

SuperSimple Recipes

RECIPE-Lemon Curd-400pix(c2013CaroleTerwilligerMeyers)

 SuperSimple RECIPES

LEMON CURD
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.

I got this recipe from my friend Iris Miller, who made it for her birthday party.  Ir was a smashing success for Tea Time in the Garden.  I make it with Meyer lemons fresh from my garden.  I like it best on shortbread or scones, but it is also delicious:
   ●as a filling for crepes
   ●mixed into whipped cream and served over fresh berries
   ●as a filling for cupcakes
   ●eaten by the spoonful


zest of 3 lemons
1 1/2 cup sugar
          Mix well with electric mixer.

1 cube butter (1/4 lb.) at room temperature
          Add and cream.

4 eggs
          Beat in one at a time.

1/2 cup lemon juice (3-4 lemons)
dash salt
          Mix in. 

Pour into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  The lemon curd will thicken at about 170 degrees F, or just below simmer.  Remove from heat, cool, and refrigerate.

 

 

 

Home   Berkeley   Northern California   Way Beyond   About   Site Search  Carole-leopard beret-sunglasses lowered-selfie-c2014-crop-100pix
icon-globe-for_newsletter_sign-up.TEST

Sign up for FREE  E-LETTER

privacy, disclosures, and contact information

EU cookie notification: This site does not use cookies, but our advertisers and partners (such as Google) might.

new-g-plus-icon-16

copyright © 2012-2017 Carole Terwilliger Meyers.  All rights reserved.
Do not reproduce without permission.

website design software

travel writer Carole Terwilliger Meyers