Re: Quick, easy and very tasty Lemon Curd

Jennifer Sparkes wrote:
> 
> The message <31303030393032394872672530@[EMAIL PROTECTED]
>
> from Janet Baraclough <janet.and.john@[EMAIL PROTECTED]
> contains these
words:
> 
> >    Tip for lemon curd fiends..try it on icecream
> 
> Oh yes!
> 
> My favourite is to just soften a good quality Vanilla Ice Cream,
> swirl through some good quality Lemon Curd,  some crushed
> Meringue and refreeze.
> 
>  Enjoy  -  and then worry about the calories etc!
> 
> Jennifer


Or make Lemond Curd Ice Cream (from 'The Daily Mail Modern British
Cookbook)  
This is made with yoghurt, but would probably work with a regular
cream-based ice cream recipe. 

Serves 6

6 eggs
115 g/ 4 oz unsalted butter
115 g/ 4 oz caster sugar
Juice and grated zest of 4 lemons
700 ml/ 1 1/4 pt thick plain yoghurt

Put the eggs, butter, caster sugar and the lemon juice/zest in a
heavy-based pan and cook gently over a low heat, stirring until the
mixture coats the back of the spoon.

(I often stop there and just eat the lemon curd :))

Leave to cool until hand-hot, then whisk in the thick plain yoghurt. Put
the mixture into the ice-cream maker and churn until set.

Transfer to a plastic container with a lid and freeze, transferring to
the fridge 15--20 minutes before serving.