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Lemon curd, version 1

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Okay, it’s definitely spring, because I want all sorts of light deserts – enough of the bulky winter stuff.  Bring on the fruit!

This is the lemon curd recipe I usually use, from Cooking Light.  I’ve linked up to it here.  I’ve also pasted it in below.  It’s obviously not a a Home Front recipe, but it works in a pinch for me.  Sometime soon, I’ll post the actual Home Front recipe with comparisons.


  • 3/4  cup  sugar
  • 1  tablespoon  grated lemon rind
  • 2  large eggs
  • 2/3  cup  fresh lemon juice (about 3 large lemons)
  • 2  tablespoons  butter or stick margarine


Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.


About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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