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Mississippi St. Fan
Home on the range
Member since Nov 2010
6710 posts

Lemon Curd (photos)
This is the wife's (MHNBPF) project, using some Meyer Lemons from my brother's tree.


Zest of 4 lemons

Juice of 6 lemons

One stick of butter at room temperature and four cups of sugar:

Cream the butter and sugar

Add 6 eggs

And mix well

Heat in a straight sided boiler at moderate heat

Until you reach a low boil

allow to cool, then transfer to a suitable jar

Store in the freezer. It is very thick, but will not turn solid.

Useful as a topping on mini tart shells, on vanilla icecream, cake icing, on buttered toast, scones, or if the wife (MHNBPF) happens to be somewhere else, with a spoon

She did this in two batches so we now have four pints in the freezer. It will be used for all kinds of things, that I will photo when the time comes.

She has great love for me.

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