Title: Lemon Curd 1
Categories: Spread Fruit Dairy Refrigerate
Yield: 1 Servings

5		Whole eggs
5		Egg yolks
2	c	Sugar
1	c	Fresh lemon juice
2		Lemons, grated zest only
8	tb	Sweet butter

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months.

TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell and bake for 15 minutes.

Makes 1 Quart

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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