Title: Meyer Lemon Curd
Categories: Preserve
Yield: 1 Servings

MM BY H PEAGRAM
2		Lemons; grated peel only
1/2	c	Lemon juice
1/2	c	Sugar
3		Egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor. Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. Then add the lemon peel, the lemon juice and the sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens. Take care not to let it boil or the yolks will curdle. Set the lemon curd in the refrigerator to cool. When cooled, use immediately or cover with plastic wrap and refrigerate.

Makes 1 Pie From: Tim Howard Date: 13 Nov 95 By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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