"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Curd for "Afternoon Tea" Recipe

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This recipe for Lemon Curd for "Afternoon Tea", by , is from A. T. Cooks "HOW TO HOST A HIGH TEA" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Stokes
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 c. sugar
1 t. grated lemon peel
1/2 c. lemon juice
1/2 c. (1/4) lb. butter, cut into chunks
Baked Tartlet Shells (recipe to follow)

Directions:
Directions:
In the top of a double boiler combine eggs, sugar,
lemon peel and lemon juice, mix well, add butter.
Stir over simmering water until lemon curd is
thick enough to mound slightly; approx. 10 min.
Remove from heat and let cool, then cover and chill
until cold. Stir and spoon equally into tart shells.

Number Of Servings:
Number Of Servings:
Makes enough for 24 tarts
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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