Lemon Curd

 

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What is lemon curd? Think of a lemon meringue pie. The lemony part at the bottom is very much like lemon curd except that you can spread it on piece of toast, serve it on pancakes, mix into some yogurt, or top ice cream with it. In the store a little 4-6 ounce jar costs around $4. At home you can enjoy 16 ounces for considerably less (especially if you have access to lemons).

My 10 year old daughter helped me make our lemon curd this time around.

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Fill a double boiler with water to about an inch below the top pan and bring it to a boil. Then add the sugar, lemon juice, lemon zest, and egg yolks to the pan.

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Cook for 10-15 minutes until the mixture starts to thicken and can coat a spoon.

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Remove the mixture from the heat and then 1 tablespoon a time melt the butter into the mixture before adding the nest tablespoon.

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Transfer to a bowl or jar and refrigerate.

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The lemon curd will thicken as it chills. It keeps in the refrigerator for about 2 weeks if it lasts that long.

The Recipe:

Lemon Curd

Makes 1 pint

5 egg yolks

2 cups sugar

1 cup lemon juice

Finely grated zest of 4 lemons

1/2 cup butter cut into pats

Fill a double boiler with water to about an inch below the top pan and bring it to a boil.

Then add the sugar, lemon juice, lemon zest, and egg yolks to the pan. Cook for 10-15 minutes until the mixture starts to thicken and can coat a spoon.

Remove the mixture from the heat and then 1 tablespoon a time melt the butter into the mixture before adding the nest tablespoon.

Transfer to a bowl or jar and refrigerate.

The lemon curd will thicken as it chills.

 

MamaKay

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