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Curd, Lemon I (D, KLP, TNT)
Source: "Clearly Delicious," by Elisabeth Lambert Ortiz
Yield: about 3 cups (I made 5 jelly jars full)

1-1/4 cup lemon juice (6-8 lemons)
1 cup unsalted butter
2-1/2 cups superfine sugar
5 eggs

Grate the zest from the lemons using the fine side of the grater. Squeeze the juice and strain it into a large measuring cup.

Cut the butter into small pieces. Put the pieces of butter into a glass bowl, along with the sugar, lemon zest, and juice, set over a pan of gently simmering water. The bottom of the bowl should not touch the water, nor should the water boil rapidly. Stir the mixture until the butter has melted and the sugar has completely dissolved.

Lightly beat the eggs in a bowl, but do not whisk them.

Strain the eggs through a fine sieve into the lemon mixture. Simmer over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly. This will take 20 to 25 minutes. Do not allow the mixture to boil or curdle.

As soon as the mixture is thick enough to coat the back of the spoon, remove the bowl from the pan of water.

Pour into warmed sterilized jars. Place a wax paper round, waxed-side down, on top. Smooth over to remove any air pockets. Leave to cool.

Cover with a dampened plastic wrap circles. Label and store in the refrigerator. Use within 1 month. (I used rounds of waxed paper and then sealed the curd in jelly jars with rings and lids. I did not give it a water bath.)

Posted by Susan Greene

Nutritional Info Per Serving: N/A