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    Pen Pen's Lemon Curd


    Source of Recipe


    I got this recipe from my computer friend Pen Pen

    List of Ingredients




    4 medium Oranges or Lemons
    450g (1lb) Caster Sugar
    225g (8oz) Butter
    5 Eggs

    Thinly peel the rind and squeeze the juice from the fruit.
    Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).
    Add the sugar and butter, cook over a low heat until the sugar is fully dissolved.
    Remove from the heat and blend with the strained and beaten eggs. Return to the low heat and cook until the curd will coat the back of a spoon. Pot and seal as for jam.
    Keeps for 2 weeks or 4 weeks if kept in a refrigerator

    Recipe




 

 

 


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