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Results 41 - 50 of 76 for egg curd
41. FRESH LEMON CURD
Place the grated lemon rind ... together with the eggs, then pour this mixture ... Then cool the curd and use it to sandwich ... thickly. Compliments from Liz.
42. LEMON CURD
Cook in double boiler for 45 minutes to 1 hour or until thick. Pour into sterile canning jars, put on lid and band. Process in boiling ...
Makes about 2 1/2 cups. ... whisking so that eggs do not cook on the ... with fresh fruit; or in a parfait over ice cream with raspberry puree.
44. ZESTY LEMON CURD
Serve with scones Cook eggs, sugar and lemon juice ... cups. Keeps 3 to 4 weeks in the refrigerator. Serve over Scottish Scones or gingerbread.
Wash lemons and grate rind ... juice, removing all the seeds. In double boiler, melt the butter. Add lemon rind, juice, sugar and well beaten eggs.
46. LEMON CURD
Melt the butter in a ... lemon juice and eggs. Cook in a double ... before baking. The lemon curd will keep in the refrigerator for a few weeks.
Scrub the lemons to clean ... saucepan. Beat the eggs and add to juice with ... to time until curd thickens. Put in warm jars ... topping for cakes, etc.
In mixing bowl, beat eggs at high speed until thick. ... thick. Remove from heat, put in serving bowls and chill several hours in refrigerator.
In a small mixing bowl, beat eggs at high speed until thick ... Cover and chill thoroughly several hours or overnight. Makes about 2 1/2 cups.
50. LEMON CURD SAUCE
Mix all ingredients in blender or food processor. Cook in heavy stainless or ceramic saucepan until thickened, stirring constantly. Serve ...
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