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Lemon Curd

Source: Dessert - The Grand Finale
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes about 3 cups
4 lemons
12 tablespoons unsalted butter
2 cups sugar
4 eggs
Finely grate zest (rind) of the lemons and then squeeze their juice.

Melt the butter and sugar in a double boiler. Stir until smooth, do not allow to boil. Add the lemon zest and juice.

Beat the eggs together and then gradually whisk them into the lemon mixture over very low heat until the mixture thickens, about 5-7 minutes.

Pour into sterilized jars. Allow to cool and seal.

The Lemon Curd is best eaten within 1 month of making.

Serving Size = 2T

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 3 cups
Calories: 125
Fat. Total: 7g
Protein: 1g
Carbohydrates, Total: 16g
Sodium: 12mg
% Cal. from Fat: 50%
Cholesterol: 51mg
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