Recipe: Apricot Curd and Lemon Curd

APRICOT CURD

"The following is an authentic English recipe for tangy Apricot Curd."

1/2 pound fresh apricots
1 lemon
2 ounces butter or margarine
1/2 pound granulated sugar A little water
2 whole eggs

Wash the fruit and place in a large kettle with a very little water and cook until soft. Put through a fine sieve. Put the fruit in a double boiler. Add the sugar, butter or margarine, the juice and grated rind of the lemon. When the sugar has dissolved, add the beaten eggs and stir the mixture until it thickens. Remove from/ heat, cool, and cover. Store in refrigerator.

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LEMON CURD

2 whole eggs
2 egg yolks
1 1/2 cups sugar
2 tablespoons grated lemon rind
2/3 cup lemon juice
1 cup melted butter or margarine

Beat whole eggs, egg yolks, and sugar in the top of double boiler with electric mixer until light and fluffy, 3 to 5 minutes. Beat in rind, juice, and butter. Cook, stirring constantly, over hot (not boiling) water until mixture thickens, about 15 minutes. Remove from heat. Cool. Spoon into jars, cover and refrigerate.

Makes about 4 to 4 1/4 cups
From: Recipelink.com
Source: Old newspaper recipe clipping, unknown source, not dated