Lemon Curd Filling
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Lemon Curd Filling
  Lemon    Fillings  
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54373. Report a problem with this recipe.
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      Title: Lemon curd filling
 Categories: 
      Yield: 1 Servings
 
      2 lg Eggs
      3    Egg yolks
    1/2 c  Sugar
      6 tb Strained lemon juice -- (2
           Lemons)
      1 tb Finely grated lemon zest
      3 oz Unsalted butter -- (6
           Tablespoons)
           Chilled and cut into 6
           Pieces
 
  In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the
  eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces
  of butter, and place the saucepan over medium heat, stirring
  constantly over the entire bottom. Cook the mixture without boiling
  until it begins to developbody and thicken. Remove from heat and pour
  through a stainless steel sieve into a bowl. Cover the surface with
  plastic wrap, poke a few small slits in the plastic with the tip of a
  paring blade allowing steam to escape while cooling. Refrigerate
  (curd will thicken).
  
  




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Recipe ID 54373 (Apr 03, 2005)

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