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WHAT IS LEMON CURD?
WHAT IS LEMON CURD USED FOR?
HOW TO MAKE LEMON CURD
Lemon Curd Recipe
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
- After squeezing the lemons, I poured the juice through a strainer to catch the seeds and pulp. The first batch, I did not strain out the pulp. I noticed tiny bits of pulp in the finished mixture. It didn’t bother me and thought it added a bit of brightness to the taste. If you want yours silky smooth, strain out the pulp.
- Whisk the eggs well to be sure they are incorporated completely to aviod pieces of cooked egg in the curd.
- The Lemon Curd can be stored in the refrigerator for several weeks and in the freezer up to a year.
- This recipe filled three glasses (each glass held about 3/4 cup) with a little leftover.
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