"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Curd Recipe

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This recipe for Lemon Curd, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup fresh lemon juice (from 2 or 3 lemons)
1/2 cup granulated sugar
2 large eggs
1 ounces (2 tablespoons) unsalted butter, cut into pieces

Directions:
Directions:
Set a fine strainer over a medium bowl. In another medium bowl, whisk the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved.

Pour the lemon mixture into a small, nonreactive saucepan. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the curd is steaming (but not boiling) and thickened and registers about 175įF on an instant-read thermometer, 3 to 7 minutes.

Take the curd off the heat, add the butter, and stir until the butter has melted. Pour the curd through the strainer to get rid of any lumps. Set aside but use to top the cheesecake while still warm.

Personal Notes:
Personal Notes:
Note: When cooking the curd, donít let it come to a boil, or the eggs will overcook.
Yields about 1 cup, enough to cover one batch of cheesecake squares.

I got this recipe from www.finecooking.com

 

 

 

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