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Fall on the Farm

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Last Updated 25 September 2017

Recipes and Serving Ideas

Pass on your favorite serving suggestions and recipes.  Check back often to see who is doing something new in their kitchen with our products.  Just send an e-mail to Bill and if you like attach a digital picture of your serving presentation.  We do reserve the right to edit the content of your submission.  We will give full credit or if you prefer we will withhold your name.  Thanks for your contribution!

From our friends at Annie-Laurie Interiors

Lemon Curd topping for our Whole Grain English Muffins

Cooking Time is about 15 minutes

Recipe makes about 1 pound of curd

 

Ingredients

Quantity

Large Lemons

3

Sugar

1 cup

Fresh non-salted Butter

1/2 cup

Eggs (large or extra large)

2

 

 

 

 

Lightly grate the lemon zest (be careful not to remove any of the white pith under the skin).  Here is a great hint at removing zest without grating.  Rub cubed sugar across the lemon skin.

Halve the lemons and squeeze the juice to about 5 tablespoons.  If you like more lemon flavor add even more juice as desired.

Put the lemon zest and juice with the sugar and butter into a double sauce pan and bring the water in the lower sauce pan to a near boil.  Lightly stir the mixture until the butter has melted and the sugar has dissolved.

Beat the eggs well in a cool steel pan.  Slowly add the beaten eggs to the lemon mixture and cook over low heat stirring all the time until the mixture coats the back of a wooden spoon.

Serve over a muffin halves and enjoy a light and wholesome breakfast, lunch or dinner snack!

Variations:

Economy Curd - to reduce the amount of fat calories reduce the butter by half.

Orange Curd - substitute oranges for the lemons.

Apple Curd - make the lemon curd and add the meat from two apples.  Bake the apples until soft at 350 degrees.  Once done scoop out the meat and add it to the lemon curd just before it thickens.

 

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