From the recipe box of travel writer Carole Terwilliger Meyers.
I got this recipe from my friend Iris Miller, who made it for her birthday party. It was a smashing success for my own Tea Time in the Garden. I make it with Meyer lemons fresh from my garden. like it best on shortbread or scones, but it is also delicious:
●as a filling for crepes
●mixed into whipped cream and served over fresh berries
●as a filling for cupcakes
●eaten by the spoonful
zest of 3 lemons
1 1/2 cup sugar
Mix well with electric mixer.
1 cube butter (1/4 lb.) at room temperature
Add and cream.
Beat in one at a time.
1/2 cup lemon juice (3-4 lemons)
Pour into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from heat, cool, and refrigerate.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)