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LOCATION: Recipes >> Preserving >> Lemon Curd 07

Print this Recipe    Lemon Curd 07

Lemon Curd

6 tb unsalted butter, cut up
6 tb sugar
3 lg egg yolks
3 tb freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an
earthenware bowl placed over (but not touching) simmering water.
Cook, stirring, until mixture thickens and coats the back of a
spoon, 6 or 7 minutes.

Pour through a fine mesh strainer into a sterilized glass jar.
Cover airtight and refrigerate when cold (mixture will thicken as
it cools). Use within 4 weeks.

Makes approximately 1 cup.

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