|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
Results 1 - 10 of 67 for lemon curd
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Lemon curd is a Summer ... minutes if you're planning to keep them for long-term storage, otherwise, keep it in the refrigerator and use within 1 week.
For Baskets: Preheat ... cool completely. For Curd: Whisk first ... 2 1/2 tablespoons lemon curd. Arrange remaining ... atop curd. Garnish with mint sprigs.
Grease and line ... cake, spread with lemon curd. Re-roll, dust ... melted honey. Keep covered and refrigerated until ready to use. Makes 10 to 12 slices.
Preheat oven to ... in butter and lemon peel. Combine hot ... temperature, spooning lemon curd over each piece. ... fresh fruit. Makes about 3 1/2 cups.
For Crust: Sift ... from pans. For Lemon Curd: Combine all ... with Lemon Curd and top with a small amount of sweetened whipped cream. Yield about 16 tarts.
Place sugar and lemons in double boiler. ... jells and sets. Too long turns to sugar, too thick, add 1 tablespoon water. Use in pastry tarts and on breads.
Mix butter, sugar and lemon juice in double boiler and melt. Then add eggs and cook until mixture thickens. This makes a very nice spread.
In saucepan bring butter, sugar, juice and rind of lemons to almost boiling. Do not boil. Cool.
Serve with scones Cook eggs, sugar and lemon juice over boiling ... cups. Keeps 3 to 4 weeks in the refrigerator. Serve over Scottish Scones or gingerbread.
Cut butter into ... water. Add sugar, lemon rind and juice ... into clean warm jars. Cover and store (up to 1 month) in refrigerator. Very good on toast.
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