"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

"Morning Glory" Lemon Curd Recipe

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This recipe for "Morning Glory" Lemon Curd, by , is from Koblers Cook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Comber
Added: Monday, September 1, 2008


2 tsp. Lemon zest
4 large egg yolks
3/4 c. white sugar
6 T. freshly squeezed lemon juice
4 T. unsalted butter, cut into pieces
Pinch of salt

In a heavy saucepan, beat the yolks and sugar until well
blended. Stir in the lemon juice, butter and salt. Cook over
medium low heat, stirring constantly until the mix is thickened
and resembles Hollandaise sauce. The mix, will change from
translucent to opaque and begin to take on a yellow color. It
must not boil or it will curdle. When steam appears, remove
from heat. When it has thickened pour into a strainer. Gently
stir in the zest and allow to cool.




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