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Lemon Curd Recipe

   
 

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     Lemon Curd

Category   Sauces
Sub Category   None
Servings   makes 2 cups

Ingredients
6 large egg yolks
1 c sugar
1/2 c fresh lemon juice
zest of 1 lemon
10 T unsalted butter, cut into bits
 

Instructions
Place the egg yolks in heavy nonreactive saucepan. Quickly whisk in the sugar. Add the lemon juice, zest and butter, stir to combine. Cook over med-low heat, stirring continuously for 7-8 minutes or until the curd comes to a gentle boil. Remove from heat and immediately strain the curd into a nonreactive bowl. Place a sheet of plastic wrap directly onto the curd's surface, and refrigerate for up to 1 week.
VARIATION- add any of the following to the curd after it has been strained- toasted coconut, chopped toasted hazelnuts, whipped cream or meringue.


Originally Submitted
11/4/2012





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