RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lemon Curd - dairy, pareve
I'm surprised at myself for not having posted this last year. For me, lemon curd is almost as much a part of Passover as matzah. In fact, I like it best on matzah. This recipe is from Florence Greenberg, who was the doyenne of Jewish cooking in England and wrote for the "Jewish Chronicle;" the column now written by Evelyn Rose. This is from "Jewish Cookery," first published in *1947;* revised 1963 (Penguin). (One of the measurements she uses is a "breakfastcupful." This reminds me of the elderly Jewish ladies I used to know who gave their recipes in terms of a "glass." Each of them, may they rest in peace, knew this referred to a yahrzeit-candle glass.) Lemon Curd ~~~~~~~~~~ 3 oz. (3 Tablespoons) butter or margarine rind of 3 lemons juice of 3 lemons 8 oz. (8 Tablespoons) caster [superfine] sugar 3 eggs Put the butter, sugar, grated rind and strained juice of the lemons into a double saucepan, stir occasionally. When sugar has dissolved, add the well-beaten egg. Stir till it thickens, but do not boil. Turn into warm, dry jars. Cool. Cover. Refrigerate. This is best made in small quantities and should be kept only a short time. (I've frozen it, with success.) Ruth
