Lemon Curd & Devonshire Cream

I may get put on a "most wanted" list for posting this. These "secret" recipes were shared from the Misseldine family cookbook, in-laws of the Duchess. They are absolutely delicious spread over toast and would make a perfect, last minute neighbor gift in a cute container.

Devonshire Cream (a british treat)

3 oz. cream cheese, softened

1/2 tsp. vanilla

1 Tb. sifted powdered sugar

1/3-1/2 C whipping cream

Beat cream cheese until light & fluffy

beat in sugar and vanilla

gradually beat in whipping cream until desired consistency for spreading

DO NOT OVERBEAT

cover and chill 2-24 hours

serve with toast, keep refrigerated

Lemon Curd

4 eggs

1 C butter (no substitutes)

3 Tb. grated lemon peel

2 C sugar

2/3 C lemon juice

1/8 tsp. salt

In top of double boiler beat eggs & sugar

stir in butter, lemon peel, juice, and salt

cook over simmering water for 15 minutes or until reaches 160 degrees on candy thermometer

cover & store for 1 week (it's good as soon as it's chilled, but gets better over time)

keep refrigerated

(makes a lot, cut recipe in 1/2 for self)