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Lemon Curd by Lady Julia Recipe

   
 

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     Lemon Curd by Lady Julia

Category   Desserts - Breads
Sub Category   None
Preptime   1 hour

Ingredients
butter (salted) - 2 sticks (8 oz)
eggs - 12 extra large organic room temperature
sugar - 3 cups
lemons - zest of 4 (use non-waxed lemons, if waxed leave out zest)
lemon juice - 1 cup of (4-6 lemons or so)
 

Instructions
Equipment- • Electric hand blender • Double boiler • “working glasses with lids” (Crate & Barrel) for the finished lemon curd • twirl whisk
Directions- Put double boiler on stove with the water touching the bottom of the top pan. • Separate six eggs keeping the yolks and discarding the white • Crack the remaining six eggs and put into a bowl, then add the six yolks. Add to double boiler- • Butter • Sugar • Lemon juice Let butter melt and stir the mixture in double boiler. • An essential element is to thoroughly blend the egg mixture with an electric beater (6 whole plus 6 yolks). Beat until frothy or thoroughly blended. Then add egg mixture to double boiler all at once Constantly stir mixture for 15-20 minutes. A twirl whisk (or similar tool) is needed for the steady stir in the double boiler (making sure no corners cook the egg mixture). Stir until it starts to thicken. When thickened wait for a moment and see if bubbles form on the top. If so it is getting done.
Pour lemon curd into containers. Let containers cool to room temperature before putting in refrigerator or freezer.


Originally Submitted
12/26/2012





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