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Lemon Curd

MyCookbook Recipe Database
MyCookbook Member: Cathy
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Use to fill tarts, spread on shortbread, scones, whatever!

    2/3 C lemon juice
    4 t cornstarch

    1/4 lb butter (the real thing)
    1 C sugar
    1/2 t salt
    1 T lemon zest

    6 large egg yolks

    In a bowl, whisk egg yolks until light. Set aside.

    In a heavy saucepan, mix lemon juice & cornstarch well. Add sugar, butter, salt and lemon zest. Whisk together well.

    Cook over medium heat, stirring occasionally, until boiling.

    Boil 1 minute.

    Add a small amount of hot mixture to egg yolks -
    Beat well.

    Add egg yolk mixture to pan and cook ove low heat, whisking constantly, until very thick +/- 5 minutes.

    If any lumps are visible, press thru' a sieve
    (OR NOT - the flavor will not be changed.)

    Place in a well sealed container with a piece of buttered waxed paper cut to fit surface atop and in contact with curd.

    Keeps well in the refrigerator for up to 2 weeks, if buttered & covered.

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