*  Exported from  MasterCook  *
 
                          Lemon Curd & Variations
 
 Recipe By     : Clearly Delicious
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Specialties
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Large         Juicy Lemons
    1      Cup           Unsalted Butter
    2 1/2  Cups          Superfine Sugar
    5                    Eggs
 
 Grate the zest of the lemons finely. Squeeze the juice and strain it into a
 large measuring cup. You will need exactly 1 1/4 cups of juice. Cut the butter
 into small pieces, and place in a large bowl, along with the sugar and lemon
 zest and juice. Set over a pan of gently simmering water. The bottom of the
 bowl should not touch the water, nor should the water boil rapidly. Stir until
 butter is melted and sugar is completely dissolved. Lightly beat the eggs in a
 bowl, do not whisk them. Strain the eggs through a fine sieve into the lemon
 mixture. Simmer over low heat stirring constantly with a wooden spoon till the
 mixture thickens slightly.This will take about 20-25 minutes. Do not allow the
 mixture to boil or it will curdle. As soon as the mixture is thick enough to
 coat the back of a spoon, remove from heat. Pour into warmed sterilized jars.
 Place a circle of waxed paper over the top of the curd in the jar, waxed side
 down, smoothed so no air bubbles are there. Cover with dampened plastic wrap
 circles and store in fridge till use.
 
 Variations:
 Orange Curd-Use the juice of 3 oranges and 1 lemon, to total 1 1/4 cups juice.
 Lime Curd-Use 10 limes to total 1 1/4 cups.
 Pink Grapefruit and Lime Curd-Use 2 pink grapefruit and 1 lime to total 1 1/4
 cups.
 Tipsy Curd-Stir in a few spoonfuls of your favorite liqueur, like orange or
 hazlenut, to equal 1 1/4 cups with juice of choice. 
 Use zest from fruits and follow lemon directions for remaining ingredients and
 instruction.
 Makes 3 cups.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Use a widemouth jar and draw around the jar for a template to make
 waxed paper and plastic circles.
 Curd will keep in refrigerator for 1 month.