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Print this Recipe    My Lemon Curd

Categories: Preserving, Peagram
Yield: 2 servings

------------------------------MM BY H. PEAGRAM------------------------------
6 tb Butter 1 1/2 c Sugar
2 lg Lemons 3 md Eggs

Grate rind of lemons, then, squeeze lemons. Melt butter in top of double
boiler. Add juices and rind. Stir over hot water until sugar dissolves.
Beat eggs lightly and add to butter mixture. Cook over simmering water,
stirring constantly til thick. Ladle into jars and process in boiling
water for 10 minutes (opt.) or refrigerate.


Title: Tangerine Curd
Categories: Preserving
Yield: 1 servings

------------------------------MM BY H PEAGRAM------------------------------
1/2 c Tangerine juice 1/4 lb Butter
1/4 c Lemon juice 4 oz Sugar
2 Tangerines; Grated zest 8 Egg yolks
-only

This makes a delicious filling for cakes and tarts and can also be used as
a spread for biscuits, scones or croissants. COMBINE THE JUICES, ZEST,
SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat
the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the
yolks and return the remaining liquid to a boil over low heat. Beat the
yolk mixture into the boiling liquid and continue beating until it thickens
slightly, about 2 minutes. Do not allow the curd to boil or it will
scramble. Pour into a clean bowl, cover surface with plastic wrap and
chill.

Makes 1 Cup From: Tim Howard Date: 13 Nov 95


Title: Orange Curd
Categories: Fillings
Yield: 1 servings

2 lg Oranges, zest and juice of 2 oz Butter
1 Lemon, juice of 8 oz Loaf sugar
4 Eggs

Finely grate the orange rind, Squeeze the juice from the orange and lemon
and remove the pips. Thoroughly whisk the eggs. Place the butter in a
double pan (Big pan with boiling water with a smaller pan, or bowl, inside
it). When the butter has melted add the grated rind, juices, sugar and
eggs. Cook gently (still in the double pan) until the curd thickens,
stirring frequently to obtain an even consistency.

Bottle as you would any preserve/jam/jelly.

Delicious spread on hot buttered toast. We also use it as a open topped
pie filler. Bake the pastry case blind (or buy one which is easier) fill
it with orange curd. Sticky, sweet and
delishhhhhh.........................ious.

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