CookingWithPam ... Lemon Curd (Lemon Fluff Stuff) recipe from the kitchen of Pamela Rice Hahn

	Lemon Fluff Stuff (Microwave Lemon Curd):
			This is an adaptation of a recipe originally called Lemon Curd. I'm not one for laboring over a hot stove so I converted the recipe so that I could fix it in the microwave.
	The name change came about because curd sounds too close to crud. Granted, that's what you could end up with -- crud -- if you don't follow the instructions, but when made correctly, this is a wonderful change-of-pace recipe. A tart temptation and....
			...not only a wonderful toast topping, but it's such a lovely color, too! Yield: 1 1/8 cup or 18 tablespoons

Ingredients:

2 eggs
1/8 teaspoon sea salt
1/4 cup lemon juice
1/4 cup sugar
3 tablespoons of butter

Instructions:

In a microwave-safe bowl, whip eggs until fluffy; gradually add the sugar and lemon juice, beating well. Add the butter.

Microwave on high for 20 seconds to melt butter. Stir well.

Rotate bowl.

Microwave at 80% power for 1 minute. Whip the lemon fluff.

Microwave at 80% power for 20 seconds, whip the lemon fluff, rotate bowl, and then repeat two more times, whipping after each time.

Pour through a fine strainer. (That gets rid of any of the cooked egg squigglies. I don't bother if I'm just making this for me. For guests, I go the extra mile so they don't get grossed out.)

In addition to a wonderful topping for toasted bread or English muffins, you can use Lemon Fluff stuff as a filling for tarts or sandwich cookies or as a layer for cake or cheesecake desserts.

Nutritional Analysis:

Serving Size: 1 tablespoon
Calories per serving: 35.84
PCF Ratio: 7-34-59
Protein per serving: 0.64 g
Carbohydrate per serving: 3.13 g
Fat per serving: 2.41 g
Sat. Fat: 1.35
Cholesterol: 25.95
Sodium: 15.09
Fiber: 0.01

Exchange Approximations: 1/2 Fat, 1/2 Miscellaneous Carb

Nutritional Analysis done using Nutribase 2001

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(No artificial sweeteners used in the recipes -- anywhere, anytime!)
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