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<Recipe recipeId="3574" locale="en">
<RecipeHeader>
<RecipeTitle>Lemon Curd</RecipeTitle>
<Category>Lemon|Eggs|Preserves</Category>
<NbPersons>0</NbPersons>
<PortionYield>2 cups</PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Linda Larsen, http://busycooks.about.com/od/condimentsjamsjellies/r/lemoncurd.htm</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>My youngest sister adores lemons. In fact, she loves them so much that she used to eat plain lemons when she was a child! I don&apos;t think she&apos;s done that recently, though. At any rate, this recipe is a perfect gift for her, and most likely someone on your list!
INGREDIENTS:</IngredientText>
<Ingredient id="1508" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="233" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>lemon juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 Tbsp.</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="3.0" unit="" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>PREPARATION:
Combine sugar and lemon juice in heavy medium saucepan. Stir in butter and eggs and beat well. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture thickens. Pour into a one pint container and cover tightly.

Refrigerate up to 2 months. Use as a spread on muffins or bread, or as a filling in cakes, like Lemon Chiffon Cake.
</RecipeText>
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