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Results 51 - 60 of 71 for lemon curds
51. LEMON CURD
Melt butter in double boiler, stir in sugar. Add grated lemon and lemon juice. Stir until ... Refrigerate. For toast, fillings for cakes and tarts.
Place sugar and lemons in double boiler. Beat eggs ... long turns to sugar, too thick, add 1 tablespoon water. Use in pastry tarts and on breads.
53. LEMON CURD
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.
Beat the eggs, strain out the threads. Grate the lemon peel into a basin; add ... with a spoon of whipped cream or on crackers or for fruit dip.
55. LEMON CURD
In top of a double ... butter. Add eggs, lemon rind, lemon juice, sugar and ... screw top jars and refrigerate. Makes 3 or 4 jelly glasses full.
56. LEMON CURD
In double boiler with water ... well beaten eggs, lemon juice, salt and sugar. Cook ... indefinitely. Use as spread for bread or filling for cake.
57. LEMON CURD
In top of double boiler, combine all ingredients. Cook over low heat, stirring frequently, 25 minutes or until thickened. Remove from heat, ...
58. LEMON CURD
Combine in saucepan: Blend well. ... Beat until light lemon color and add to lemon ... well, delicious as a cake filling or on toast or pancakes.
59. LEMON CURD
In saucepan bring butter, sugar, juice and rind of lemons to almost boiling. Do not boil. Cool.
60. LEMON CURD
Cook all together in a double boiler until thick (when it coats a spoon). Do not cook too long or it will curdle. I use it in small pastry ...
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