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Lemon Curd

Reviewed: Jul. 14, 2013
We have a Meyer lemon tree in the yard, huge & productive. I had thought for a while about making curd but never did til this year. I looked at a few lemon curd recipes but settled on this one as it used fewer eggs than some others, and used both yolks & whites, and I didn't want to keep the whites around. We try to cut down sugar in our cooking, and so I used 1/2 cup agave syrup and 1/2 cup simple syrup I made the week before (1 part white sugar & one part water, boiled). It was still a little on the sweet side for me so I added more lemon juice until I liked it, which ended up being double the recipe, about 2/3 cup. I don't squeeze the juice but cut the lemon in sections (most are large so not too hard) and blend it in a small processor. Whisked over the simmering waterper the instructions and it came out super creamy and exactly a pint. Our kids love it, spread it on toast with cream cheese, yum!
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