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Lemon Curd - Thickest Lemon Sauce
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Delicious as a lemon pie filling, wonderful in trifle, perfect for jelly doughnuts, and gingerbread & tea breads are made for it! Perfect Lemon Sauce!

S. Chokel

Serves/Makes:2 1/4 cups

  • 3 whole lemons
  • 1-1/4 cups (300 ml) granulated sugar
  • 1/4 lb (.1 kg). butter
  • 3 eggs, beaten
  • Pare the rind from the lemon and make into strips; set aside.
  • Squeeze and strain the lemon's juice; set aside.
  • In a double boiler, melt the butter.
  • Stir in the sugar, lemon juice and lemon rind.
  • Continue stirring over double boiler until the sugar is dissolved.
  • Add the eggs and stir gently as mixture thickens.
  • Continue cooking until it reaches a consistency to coat the spoon.
  • Remove from heat.
  • Let stand a few minutes to thicken a bit more then strain through a course sieve.
The tang and richness is spectacular. The color is wonderful. Since there is no flour or corn starch in it, as a pudding would have you do, it is almost a perfect lemon flavor and a true delicacy.. AND SO EASY!!

Note: This sauce is a show stopper on top of Blueberry or Raspberry cobblers and pies. It is completely stunning on top of Lemon Custard Ice Cream or anything with raspberries.

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