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Lemon Curd

Recipe photo courtesy of Gentl and Hyers

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

Source: Martha Stewart Living, July 2002
Yield

Ingredients

Directions

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  • sarasolis231
    9 MAY, 2018
    The ingredients are showing a whole egg but the directions do not show it. It took at least 10 min. for it to thicken up to coat the back of a spoon. Did not yield the amount stated.
    Reply
    • sarasolis231
      9 MAY, 2018
      ...also no lemon zest was included in the ingredients and no amount was given.
  • vicki7245
    1 FEB, 2018
    It doesn't give the complete recipe. Such as how much zest, when do you add the whole egg, the salt amount??? I would like to make this but I have too many questions.
    Reply
  • tlclark84
    2 MAY, 2017
    I'm curious about the w[filtered] egg. It is nowhere in the directions. And how much lemon zest because that is in the directions.
    Reply
    • bakerterri53
      26 OCT, 2017
      Zest from 3 large lemons
  • leonajulianicl
    27 MAY, 2017
    I did not see where the w[filtered] egg is added. I suppose it is with the egg yolks? Warm wishes, Leona
    Reply
    • bakerterri53
      26 OCT, 2017
      Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • MS10071337
    1 JUL, 2017
    How much lemon zest? It also doesn't say where the full egg goes, assuming it is with yolks.
    Reply
    • bakerterri53
      26 OCT, 2017
      You use the zest from 3 large lemons
  • Sapphirestargg
    17 APR, 2017
    Best lemon I ever made. Loved it thank-you.
    Reply
  • luthchris2
    3 MAR, 2017
    where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
    Reply
  • Mamaerin
    28 AUG, 2015
    I love this recipe and was wondering if I could can it? Does anyone know?
    Reply
  • alev
    10 NOV, 2013
    just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?
    Reply
  • Mary Dobson
    29 MAR, 2013
    I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...
    Reply

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