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Results 61 - 70 of 76 for egg curd
Place sugar and lemons in double boiler. Beat eggs and take out germ. Add ... thick, add 1 tablespoon water. Use in pastry tarts and on breads.
62. LEMON CURD
In top of double boiler, combine all ingredients. Cook over low heat, stirring frequently, 25 minutes or until thickened. Remove from heat, ...
63. LEMON CURD
Cook all together in a double boiler until thick (when it coats a spoon). Do not cook too long or it will curdle. I use it in small pastry ...
64. LEMON CURD
In top of double boiler beat eggs. When smooth, stir in ... frequently. Store in tight containers. Keep in refrigerator. Great on toast or pound cake.
Cook together until thickened. Serve as pudding or in pie shell.
66. LEMON CURD
Combine egg yolks and sugar in top of double boiler. Add lemon juice and grated rind. Add butter, little by little. Stir constantly until thick.
67. LEMON CURD
Cut butter into small pieces ... into the beaten eggs. Return all the egg-lemon ... store (up to 1 month) in refrigerator. Very good on toast.
68. LEMON CURD
Squeeze juice from lemons. Grate ... butter melts. Add eggs, continue stirring until thickens. ... jam or filling in cake. Use within 3 weeks.
Beat the eggs, strain out the threads. ... jars, cover. Use in small pastry tarts, with a spoon of whipped cream or on crackers or for fruit dip.
70. ENGLISH CURD
Grate rind, then juice lemons. Combine yolks and sugar in saucepan over medium heat. Add lemon juice and rind. Add butter, small amounts at ...
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