Lemon Curd: Perfect Spread or as a Dessert

Tart shells or miniature cream puffs with Lemon Curd not only are delicious holiday desserts, but a jar of the filling makes a unique gift. The sweet, yet refreshingly tart spread is equally good on toast, muffins or tea breads.

To make the curd, melt butter in a large saucepan, then remove from the heat and stir in sugar, lemon juice and peel and eggs. Heat again, only until it begins to bubble--the mixture should not boil. Cool quickly over ice water before refrigerating.

The recipe includes almond and pineapple-almond variations. Whatever the choice, package in an attractive container and tie with ribbon for giving.

LEMON CURD

1/2 cup butter or margarine

1 cup sugar

2 tablespoons grated lemon peel

1/2 cup lemon juice

5 eggs, beaten

Melt butter in large saucepan over medium heat. Remove from heat and stir in sugar, lemon peel, lemon juice and eggs.

Return to heat and cook, stirring constantly, until mixture just begins to bubble. Do not boil.

Cool quickly by setting pan in bowl of ice or cold water. Continue to stir mixture about 3 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Makes 2 1/2 cups filling or spread.

Variations: For almond variation, omit lemon peel. Substitute milk for lemon juice. Stir 1/2 teaspoon almond extract into cooked egg mixture.

For pineapple-almond variation, omit lemon peel. Substitute unsweetened pineapple juice for lemon juice. Stir 1/2 teaspoon almond extract into cooked egg mixture.