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RECIPE-Lemon Curd-400pix(c2013CaroleTerwilligerMeyers)

 SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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I got this recipe from my friend Iris Miller, who made it for her birthday party.  It was a smashing success for Tea Time in the Garden.  I make it with Meyer lemons fresh from my garden.  I like it best on shortbread or scones, but it is also delicious:
   ●as a filling for crepes
   ●mixed into whipped cream and served over fresh berries
   ●as a filling for cupcakes
   ●eaten by the spoonful

zest of 3 lemons
1 1/2 cup sugar
          Mix well with electric mixer.

1 cube butter (1/4 lb.) at room temperature
          Add and cream.

4 eggs
          Beat in one at a time.

1/2 cup lemon juice (3-4 lemons)
dash salt
          Mix in. 

Pour into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  The lemon curd will thicken at about 170 degrees F, or just below simmer.  Remove from heat, cool, and refrigerate.


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