Lemon Curd

2oz egg yoks (2 large egg yolks); 2oz sugar; 9 oz lemon juice; 13 1/2 oz butter melted

combine all ingredients in a double boiler and stir constantly  — ensuring no lumps.  Cook until nappe stage (thickly coats the back of a spoon, so when you run your finger accross it doesn't drip).

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Posted by Deb at 5/29/2006 2:36 PM and is filed under recipes
 

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