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LOCATION: Recipes >> Preserving >> Lemon Lime Curd 01

Print this Recipe    Lemon Lime Curd 01

Lemon and Lime Curd

6 medium lemons
3 medium 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 medium-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.


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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