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Christine A. Dahl - Pastry Chef

LEMON CURD

12 EGGS
12 EGG YOLKS
3 C. LEMON JUICE
ZEST OF 6 LEMONS
4 C.SUGAR
6 SHEETS GELATIN (SOFTENED)
1 LB. BUTTER (SOFTENED)

WHISK TOGETHER ALL EGGS, JUICE, ZEST, AND SUGAR IN A LARGE STAINLESS STEEL BOWL, MIX VERY WELL. PLACE OVER SIMMERING WATER AND COOK - STIRRING OFTEN TILL THICK LIKE PUDDING. ADD SOFTENED GELATIN AND BUTTER AND WHISK TILL MELTED AND COMBINED. FREEZES GREAT!!

VARIATIONS: SUBSTITUTE LEMON JUICE AND ZEST FOR 3 C KEY LIME JUICE/3 C PASSIONFRUIT PUREE 3 C ORANGE JUICE AND ZEST HMMMMMM....

Christine A. Dahl - Pastry Chef

22 West Mission Street, Suite G, Santa Barbara, CA 93101-2450 Phone/Fax (805) 569-5889 Pager (805) 730-0995

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