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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Curd Recipe

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This recipe for Lemon Curd, by , is from The Derby 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!

Contributor:  
Contributor:  
Sandra Allen

Category:
Category:

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

Directions:
Directions:
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Can be served on top of ginger bread or pound cake, as well as, a lemon pie filling.

Personal Notes:
Personal Notes:
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
Yield: 1 pint

 

 

 

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