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Citrus curd.

Citrus Curd The English would call this cooked custard mixture of lemon and lime juices, eggs, sugar, and butter a curd or cheese and serve it like jam. Thick, smooth, tart, and sweet, this golden spread goes well with toasted breads for breakfast. 4 or 5 medium-size-lemons 2 medium-size limes 5 large eggs 2 cups sugar 1/2 cup (1/4 lb.) butter or margarine, cut into chunks

Grate colored part only of peel from 4 lemons and both limes; set peel aside. Squeeze lemons and limes; you need 1-1/4 cups juice. Squeeze remaining lemon if needed; set aside.

In a 10- to 12-inch frying pan, beat eggs with sugar to blend, then stir in lemon and lime peels and juices, and butter chunks.

Cook over medium heat, stirring constantly, until mixture thickly coats back of spoon and becomes translucent, 20 to 25 minutes. Immediately remove citrus curd from heat and let cool to room temperature; stir often for about 5 minutes. The curd thickens as it cools. Serve at room temperature or chilled. Cover and refrigerate up to 3 weeks. Makes about 3 cups.--Wanda Hoffmeyer, Williams, Ariz.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1986
Words:190
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