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LOCATION: Recipes >> Preserving >> Lemon Curd 15

Print this Recipe    Lemon Curd 15

Meyer Lemon Curd

2 lemons, grated peel only
1/2 cup lemon juice
1/2 cup sugar
3 egg yolks

Grate the lemon carefully, avoiding the white area under the skin,
which has a bitter flavor. Beat the egg yolks well and pour them
through a strainer into a small non-corrosive saucepan. Then add
the lemon peel, the lemon juice and the sugar. Cook over medium-low
heat, stirring constantly, until the mixture thickens. Take care
not to let it boil or the yolks will curdle. Set the lemon curd in
the refrigerator to cool. When cooled, use immediately or cover
with plastic wrap and refrigerate.

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