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Lemon Curd

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

Ingredients:
5    Whole eggs
5    Egg yolks
2  cups  Sugar
1  cup  Fresh lemon juice
2    Lemons, grated zest only
8  tablespoons  Sweet butter

Directions:
COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months. TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell and bake for 15 minutes. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK


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