1 tsp lemon rind, grated
3 tsp lemon juice
1 cup sugar, granulated
1/3 cup butter
3 eggs
Directions
In 4 cup bowl, place lemon rind, lemon juice , sugar and butter.
Microwave at High (100%), stirring once, 2 to 3 minutes or till
butter melts. Beat eggs in small bowl, stir in a little hot butter.
Stir back into bowl, beating to prevent lumps. Microwave at Medium
(50%) 4 to 6 minutes or till very thick, stirring several times. Do
not boil. Cover surface of lemon curd with plastic wrap or waxed
paper, refrigerate till cool. Makes about 2 cups. Use to fill tart
shells (frozen & baked) or as a cake filling , mixed with whipped
cream for fast dessert sauce over store bought angel food cake, or
mixed with cream cheese as a spread on toast or bagels. from the
Toronto Star
Servings: 1 servings
Lemon Curd (Toronto) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. However, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into starters, main meal and desserts, a very modern way of dining. He also recounts how the ancient cooks made use of a good variety of aromatic flavors, including many that are still in use today for example thyme, rue and parsley. During the next few hundred years, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cooking books are increasing in popularity mostly due to more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Lemon Curd (Toronto) recipe.
