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Old 07-25-2004, 08:35 PM
kellydid's Avatar
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Join Date: Jul 2004
Location: somewhere in the south
Posts: 1,899
Lemon Curd


5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

In a double boiler, bring the water to a simmer over med-high heat.

Combine egg yolks, and sugar in metal bowl and whisk until smooth about a minute. Measure lemon juice and if necessary add enough cold water to make 1/3 cup. Add juice to egg mixture and whisk till smooth. Reduce heat on double boiler once it is simmering to low and place bowl on top. Bowl should not touch water. Whisk until thickened, about 8 minutes or until light yellow and coats the back of a spoon. Remove from heat and add the butter and stirring after each piece is added. Store in container and cover with plastic wrap with the plastic wrap touching the curd. Refrigerate up to 2 weeks.

This can be used on cake layers, in mini pastry shells, drizzled over angel food cake, let your imagination determine what you can use it for.
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Old 08-03-2004, 10:29 AM
pegger's Avatar
Seven Year Member
FamilyCorner Newbie
Join Date: Jun 2004
Location: Boynton Beach, Florida
Posts: 20
Lemon Curd

2/3 cup fresh lemon juice
3 TBSP finely grated lemon peel
2 cups sugar
1 cup (2 sticks) unsalted butter---NO SUBSTITUTE
4 eggs
Mix lemon juice, grated peel, and sugar in a 2-qt. microwave-safe casserole. Add butter, cover with waxed paper and microwave on HIGH for 4-1/2 minutes--whisk--microwave for 30 seconds on HIGH--whisk.
Beat eggs until frothy and blend in about 1/2 cup of hot lemon mixture. Stir back into casserole and whisk well.
Cover with waxed paper and microwave on MEDIUM for 2 minutes--whisk. Microwave on MEDIUM for another 2 minutes--whisk. Microwave on MEDIUM-LOW for 1 minute--
whisk again--microwave for 1 more minute on MEDIUM-LOW--whisk- the mixture should be as thick as mayonaisse (if not, continue cooking on MEDIUM-LOW until it is).
When lemon curd is done, whisk well and ladel into hot, sterilized half-pint jars. Cover and cool to room temperature, then refrigerate. MAKES 4 HALF-PINTS.
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