Lemon Lime Curd

"This is a different take on the traditional lemon curd which we have enjoyed and our friends. Got it many years ago from a library cookbook but can't recall which one - there have been too many!!"
 
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Ready In:
28mins
Ingredients:
5
Yields:
3 cups
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ingredients

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directions

  • Shred lemon rind very finely to make 1/4 cup.
  • Squeeze juice from lemons and limes to make 1-1/3 cups total.
  • In a heavy saucepan combie juices and sugar.
  • Stir in eggs, butter and 1/4 cup lemon peel.
  • Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
  • This takes about 8 minutes.
  • Will keep in fridge for a month.

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RECIPE SUBMITTED BY

This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
 
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