Use this tart and creamy preserve on toast or biscuits, add it to your favorite trifle recipe, or spoon it over pound cake or gingerbread. Lemon Curd 1 cup (250 ml) sugar 1 cup (250 ml) fresh lemon juice 1 Tbs (15 ml) finely grated lemon peel 3 Tbs (45 ml) cold butter cut into small pieces 3 eggs, lightly beaten Combine the sugar, lemon juice, and lemon peel in a non-reactive saucepan. Stir in the butter and eggs and cook over moderate heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Do not boil. Pour into two sterilized 1-cup (250 ml) jars and seal. Store refrigerated for up to 2 months. Makes 2 cups (500 ml). See http://www.wwrecipes.com/
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