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LOCATION: Recipes >> Preserving >> Lemon Lime Curd 02

Print this Recipe    Lemon Lime Curd 02

Lemon Lime Curd

1 1/2 cups sugar
4 large eggs
4 large egg yolks
2/3 cups fresh lime juice
1/3 cups fresh lemon juice
3 tablespoons lemon zest
2 tablespoons lime zest
1 cups unsalted butter

Whisk everything except butter together in a heavy saucepan. Simmer
until the sugar dissolves. Add the butter and cook over low heat,
whisking, until a thermometer reads 160. Transfer to glass jars.
Keeps chilled for up to two weeks. Lemon lime curd is a delicious
spread on biscuits or scones or used as a filling.

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