River House

Rockford, Illinois

Specialty Recipe

Easy Lemon Curd

Ingredients

4 large egg yolks and 1 whole egg, lightly beaten

1 cup sugar

1/2 cup bottled lemon juice

1/2 cup butter

1 teaspoon dried lemon peel

Whisk egg until smooth in medium-heavy, 1-quart saucepan. Add sugar and lemon juice, whisking until well mixed. Cook slowly over medium-low heat, stirring constantly, until mixture thickens enough to coat back of wooden spoon (10 to 12 minutes). Remove pan from heat. Cut butter into Tablespoon-size pieces and stir, one piece at a time, into warm mixture until melted and fully absorbed. Stir in lemon peel.

Serve warm with waffles, pancakes, and crepes. Serve cold as a parfait layer or as a topping for fresh fruit, tarts, and cakes.

Note: If not using lemon curd immediately, cover surface with plastic wrap to keep it from forming a skin. May be refrigerated in an airtight container for several days and warmed in microwave.

Yields: 1-3/4 cups

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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