Lemon Curd (pudding)

1/2 cup sugar
1/2 cup juice from citrus (lemon, lime, grapefruit or blood orange are great) plus the zest from the juiced citrus
6 tbsp butter
3 Polyface eggs, beaten

Place all but eggs into a double boiler and whisk thoroughly for 5 minutes until the butter is melted and the sugar seems incorporated. Then stream in the beaten eggs and continue whisking until it bubbles and thickens, about 10 more minutes. Serve either hot or cold. It thickens a lot if refrigerated. I just put it in a bowl with fresh berries and garnish with a mint leaf. A GREAT way to get a little protein into the kids ;o)

Submitted by Jessica from South Silver Spring Buying Club

If you have a recipe that you would be willing to share with us, please send us a copy to sheri (at) polyfaceyum (dot) com

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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