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English Lemon Curd

English Lemon Curd
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Yield: Makes 3 cups.

Use as a filling for small tarts or any white layer cake. When you feel you deserve a special treat some morning, try it on toast.

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  • 1-1/2 cups sugar
  • grated rind of 2 lemons
  • 1/2 cup fresh lemon juice
  • 5 eggs, beaten


Put all the ingredients in the top part of a double boiler over hot (not boiling) water. Cook, stirring constantly, until nearly thick. Cover and continue cooking for 10 minutes. Cool and store in the refrigerator in a covered jar.
Updated Wednesday, July 25th, 2007

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