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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,200
2/9/13 7:08 P

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It's from Britain. It's not a pudding but considered a conserve, related to preserves or jams. It's thick, sweet, tart and smooth. Made from lemons, butter, eggs, and sugar. It is usually served with scones.

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NURSERC1's Photo NURSERC1 Posts: 463
2/9/13 2:34 P

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sounds YUMMY.. never had lemon curd..do you put it on top of something or is it just like a pudding ??????

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,200
11/15/12 2:12 P

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My family loves lemon flavored food too. Especially lemon ice cream, thought I know I should not have it.

Edited by: MORTICIAADDAMS at: 11/15/2012 (14:23)
-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
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19-10-8's Photo 19-10-8 Posts: 520
11/15/12 11:53 A

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I did lime the last time I made it and I liked it, but not as well as lemon. Just more used to lemon, I think.

Sher

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KIERAE's Photo KIERAE SparkPoints: (177,761)
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11/15/12 11:38 A

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no problem...I love curd too (lime..mmmmm) emoticon

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19-10-8's Photo 19-10-8 Posts: 520
11/15/12 11:33 A

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Wow, you are fast! Thank you so much--I wasn't really daring to hope, but I love lemon curd and have been missing it so much! Thanks again!

Sher

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KIERAE's Photo KIERAE SparkPoints: (177,761)
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11/15/12 11:08 A

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boom (amazing what you find when ya google) emoticon

lowcarbdiets.about.com/od/desserts/r
/l
ocarblemoncurd.htm


Ingredients:

4 Tablespoons butter ( stick)
cup lemon juice, preferably fresh
1 cup sugar equivalent artificial sweetener, preferably liquid (powdered may have off-flavors)
3 eggs
1 egg yolk
1 small pinch salt
Preparation:

1) Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
2) Blend the rest of the ingredients together, with either a stick blender or standing blender.

3) Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).

4) Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.

5) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.

6) Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).

It can keep in refrigerator up to one week.

Nutritional Information: Each Tablespoon of lemon curd has a little less than half a gram of effective carbohydrate plus 1 gram protein, 3 grams fat, and 30 calories.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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19-10-8's Photo 19-10-8 Posts: 520
11/15/12 11:02 A

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Is there such a thing as a recipe for sugar-free low-fat lemon curd? Anyone know?

Sher

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