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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Curd Recipe

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This recipe for Lemon Curd is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice (about 3 lemons)
3 Tbsp finely grated lemon zest
pinch of salt
6 large egg yolks
Directions:
Directions:
1. Melt the butter in a heavy saucepan over medium low heat.

2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth.

3. Cook the mixture, whisking constantly until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow mixture to boil.

4. Immediately pour the Lemon Curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally. Refrigerate covered until ready to serve. Keeps for one month in the Refrigerator and 3 months in the freezer.

 

 

 

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