Lemon Curd

Course : Fruits
Serves: 1
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1/2 cup butter
1/2 cup sugar -- or honey
4 large eggs
1 large egg yolk
1/2 cup fresh lemon juice
3 tablespoons lemon peel -- grated

Preparation / Directions:

Melt butter in a double boiler over simmering water. Add sugar; stir until dissolved. Using a wire whisk, beat in eggs, egg yolk, lemon juice and peel. Cook over low heat, stirring, until mixture thickens. Do not overcook, as curd may curdle and separate. Remove from hot water. Cool 5 minutes. Pour into containers and seal. Refrigerate for up to 2 weeks. Serve with muffins, scones, english muffins, or toast.


Nutritional Information:

1907 Calories (kcal); 115g Total Fat; (52% calories from fat); 27g Protein; 209g Carbohydrate; 1209mg Cholesterol; 1173mg Sodium

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