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Lemon curd for freezing.


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Microwave Lemon Curd

 

2- 3 fresh lemons

 

1/4 cup butter

 

3/4 cup sugar

 

2 eggs

 

Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon juice into a microwaveable 4 cup container. Stir in rind, butter, and sugar.Microwave uncovered on high for 1 and 1/2- 2 minutes. or until butter melts and mixture is hot.

 

Beat eggs in a bowl. Gradually add the hot lemon mixture to the eggs, stir constantly. Return to the microwave container and microwave on med. for another 1- 2 min., stir every 30 seconds, until it is thickened. Do not boil. It will thicken as it cools.

 

Store in the fridge for up to 2 weeks or freeze for longer storage.

 

Makes 1 2/3 cups.

 

Variations:

 

This is also fine with Splenda instead of sugar.

Use 1 lime, tangerine, or orange in place of one lemon.

 

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