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LOCATION: Recipes >> Preserving >> Lemon Curd 02

Print this Recipe    Lemon Curd 02

Lemon Curd

1/2 cup butter or margarine
1/2 cup sugar or 1/3 cup honey
4 eggs plus 1 yolk, lightly beaten
1/2 cup fresh lemon juice
3 tablespoons grated lemon zest

Melt butter or margarine in a heavy saucepan over low heat, or in
a double boiler over simmering water. Add sugar or honey and stir
until dissolved.

Beat in the remaining ingredients (a whisk is handy). Cook over
low heat, stirring constantly, until mixture thickens into a custard
(5-10 minutes). Do not overcook or allow to boil, as the mixture
may curdle and separate.

Remove from stove, cool for a few minutes, pour into individual
dessert bowls, and refrigerate until chilled.

May also be served hot or cold over fresh fruit, spread on a toasted
English muffin or bagel, or pressed between two cookies.

Keeps up to 2 weeks refrigerated. Freezes well.

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