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Perfect Lemon Curd
May 16, 2003

This is a pretty classic lemon curd, although some recipes would add more butter and use only egg yolks (no whites). The operative word in the directions is SLOWLY. It should take your curd about 15-20 minutes to SLOWLY heat and thicken. This needs to be sitrred very frequently for the first 10-15 minutes and then almost constantly as it begins to thicken to prevent burning. Cooking it this way, you'll have no problems. Cooked egg is a sign that your heat was too high and you weren't stirring enough. If you're nervous about it, I suggest cooking over a double boiler on medium (not high!) heat. This is not a recipe you want to walk away from as it's cooking. Good, clean, classic flavor, though.

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