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Print this Recipe    Lemon and Lime Curd

6 med lemons
3 med limes (or 4)
1 1/2 c sugar
4 eggs -- beaten
1/2 c butter or margarine -- cut up

Wash lemons and limes and dry them. Finely shred lemon peels to make
1/4 cup. Avoid getting the white pith in with the rind. Squeeze
enough juice from lemons and limes to make 1 1/3 cups total. In a
heavy 1 quart saucepan combine the juice and sugar. Stir in the eggs,
margarine and 1/4 cup lemon peel. Cook and stir constantly over med.
heat (do not boil) until mixture coats metal spoon. Takes about 8
minutes. Remove from heat and put in jars. Keep in refrigerator.
Makes 3 - 1 cup gifts. Stores in refrigerator up to 2 months. Per 2
tbs. = 100 calories.


NOTES : Gift label: British teatime spread. Use as a filling for
cakes and tarts or serve with hot muffins or scones. Optional:
Omit lime. Use 1 1/3 cups lemon juice.

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3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Yummy!, February 6, 2004 - 09:24 AM
Reviewer: Jill Saunders from Cardiff, Wales, UK
I have never had any success in making curd before, so I was a little dubious when trying out this recipe. But, it was so quick and easy to prepare (no double boiler... wonderful), and the flavour is just sublime. (no pun intended!!)Guess what we're having for afternoon tea?

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