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Painted Lady Restaurant Lemon Curd


  • 2 cups granulated sugar
  • 1 cup lemon juice
  • 12 egg yolks


  1. Place sugar and lemon juice in a saucepan. Bring to a boil, and reduce heat while stirring for about 5 minutes.
  2. In a large mixing bowl, slowly stream hot mixture into egg yolks. Temper with a whisk.
  3. Pour lemon curd back into saucepan, over medium heat, stir with a spoon (not a whisk ) until thickened. It takes about 5-10 minutes Remove from heat.
  4. Incorporate 1 part at a time, (1/2 pound cold diced butter and 2 lemons zested on a fine grater) until all are mixed in.
  5. Pour curd into a shallow long dish to cool in refrigerator for at least 1 hour.
  6. Scoop curd into a serving dish for a teatime treat!

Servings: 4

Posted by LladyRusty at Recipe Goldmine April 26, 2001.

Source: 13 [email protected]

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