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LOCATION: Recipes >> Preserving >> Lemon Curd 11

Print this Recipe    Lemon Curd 11

Lemon Curd

6 egg yolks, beaten
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
1/2 cup unsalted butter, cut into small pieces
1 tablespoon grated lemon rind

Strain the beaten egg yolks through a sieve into a medium-size
heavy saucepan. Add the sugar and lemon juice , stir to combine,
and cook over low heat, stirring constantly, for about 10 to 12
minutes, until the mixture thickens and coats the back of a spoon.
Remove from the heat and stir until the mixture cools just slightly.
Stir in the butter, a piece at a time, until fully incorporated.
Add the rind. Let cool completely.

Variation: To make lime curd, substitute lime juice for lemon juice
and increase the grated rind to 2 tablespoons. For orange curd,
use the grated rind of 2 bright-skinned oranges and decrease the
sugar to 2/3 cup or 200ml.

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