Dorothy Stanford’s Lemon Curd from New York Times Menu Cookbook by Craig Claiborne
Cream the butter and gradually beat in the sugar. Beat the eggs into the creamed mixture, then add the lemon juice and grated rind. Cook, stirring, over low hea
Ingredients
- Grated rind of 2 lemons
- ¾ cup sugar
- ¼ cup butter
- Juice of 2 lemons
- 2 eggs, lightly beaten
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