The Pioneer Woman Tasty Kitchen
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Lemon Butter

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My family’s take on lemon curd, perfect for spooning into tarts, stirring into yogurt, spreading on toast or muffins, or eating by the spoonful!

Ingredients

  • 6 whole Eggs
  • 2 cups Granulated Sugar
  • 3 whole Lemons, Juiced And Zested
  • 1 cup Unsalted Butter, Cut Into Cubes

Preparation

In a double boiler, whisk together the eggs, sugar, lemon juice and zest. Cook over medium heat until thick, stirring often (this takes about 10-15 minutes). Once the mixture is thick enough to coat the back of a spoon, stir in the butter until melted and incorporated. Remove from heat and allow to cool for a few minutes before pouring into jars.

Seal tightly and refrigerate. Consume within a few weeks.

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Profile photo of sweetwater

sweetwater on 1.9.2013

I have a meyer lemon tree so I am always trying to use them up this is the best I have made after three other recipes…keeper for sure.

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