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LOCATION: Recipes >> Preserving >> Lemon Curd 04

Print this Recipe    Lemon Curd 04

Lemon or Lime Curd

4 teaspoons grated lemon or lime peel
2/3 cup lemon or lime juice
5 eggs
1 cup sugar
1/2 cup (1/4 lb.) butter or margarine, melted

Prepare and sterilize three 1/2-pint canning jars.

Combine lemon peel, lemon juice, eggs, and sugar in a blender;
whirl until well blended. With blender on lowest speed, gradually
add butter in a thin stream. Transfer mixture to a small, heavy
pan. Cook over low heat, stirring constantly, until mixture is
thick enough to mound slightly when dropped from a spoon (6 to 8
minutes).

Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe
rims clean; top with hot lids, then firmly screw on rings. Process
jars of lemon curd in BWB for 10 minutes.

Store in a cool place for up to 1 year. Makes 3 cups.

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