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Lemon and Lime Curd


6 md lemons
3 md limes (or 4)
1 1/2 c sugar
4 eggs, beaten
1/2 c butter; cut up

Wash lemons and limes and dry them. Finely shred lemon peels to make 1/4 cup. Avoid getting the white pith in with the rind. Squeeze enough juice from lemons and limes to make 1 1/3 cups total. In a heavy 1 quart saucepan combine the juice and sugar. Stir in the eggs, butter and 1/4 cup lemon peel. Cook and stir constantly over med. heat (do not boil) until mixture coats metal spoon. Takes about 8 minutes. Remove from heat and put in jars. Keep in refrigerator. Makes 3 - 1 cup gifts. Stores in refrigerator up to 2 months.


NOTE:
Gift label: British teatime spread. Use as a filling for cakes and tarts or serve with hot muffins or scones.
Optional: Omit lime. Use 1 1/3 cups lemon juice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.