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Lemon Curd Recipe

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This recipe for Lemon Curd is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Zest from 6 lemons
Lemon juice
1/2 cup butter
2 cups sugar
4 eggs

Grate zest from 6 lemons to equal 2 Tablespoons. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Beat 1/2 cup butter, softened and 2 cups sugar at medium speed with electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled). Transfer to a 3-quart microwave-safe bowl. Microwave on high for 5 minutes, stirring at one-minute intervals. Microwave, stirring at 30-second intervals, 1-2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.

Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.

Makes 2 cups.




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