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Lemon Curd


from Karen

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  • 6 egg yolks beaten lightly
  • 1 cup sugar
  • 1/2 cup lemon juice (1 pint)
  • 1 stick unsalted butter cut into small pieces
  • 1 tablespoon lemon zest
  • strain egg yolks thru sieve into non-reactive sauce pan over low heat. Stil in sugar and lemon juice...cook stiring constantly for 10-12 minutes, until thickens and coats back of wooden spoon...Do no boil.
  • remove from heat and wisk until slightly cooled and then stir in butter, pieces at a time until fully blended.
  • Add zest while still warm. Pour into hot sterilized jam jars. Cover tightly and refridgerate until using.



Step 1


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