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On the other forum someone was wanting curd recipes

      From: af961@james.freenet.hamilton.on.ca (Helen Peagram)
      Newsgroups: rec.food.preserving
      Date: 1 Nov 1996 08:48:18 -0500
      Message-ID: <55cv32$ls2@james.freenet.hamilton.on.ca>

      Title: My Lemon Curd
      Categories: Preserving, Peagram
      Yield: 2 servings

      MM BY H. PEAGRAM
      6 tb Butter
      1 1/2 c Sugar
      2 lg Lemons
      3 md Eggs
     Grate rind of lemons, then, squeeze lemons. Melt butter in top of double boiler. Add juices and rind. Stir over hot water until sugar dissolves.
      Beat eggs lightly and add to butter mixture. Cook over simmering water,stirring constantly til thick. Ladle into jars and process in boiling water for 10 minutes (opt.) or refrigerate.


      Title: Tangerine Curd
      Yield: 1 servings

      MM BY H PEAGRAM
      1/2 c Tangerine juice
      1/4 lb Butter
      1/4 c Lemon juice
      4 oz Sugar
      2 Tangerines; Grated zest
      8 Egg yolks -only
     This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.
      COMBINE THE JUICES, ZEST,SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill.

      Makes 1 Cup From: Tim Howard Date: 13 Nov 95


      Title: Orange Curd
      Categories: Fillings
      Yield: 1 servings

      2 lg Oranges, zest and juice of
      2 oz Butter
      1 Lemon, juice of
      8 oz Loaf sugar
      4 Eggs
   Finely grate the orange rind, Squeeze the juice from the orange and lemon and remove the pips. Thoroughly whisk the eggs. Place the butter in a double pan (Big pan with boiling water with a smaller pan, or bowl, inside). When the butter has melted add the grated rind, juices, sugar and eggs. Cook gently (still in the double pan) until the curd thickens, stirring frequently to obtain an even consistency.
     Bottle as you would any preserve/jam/jelly.
     Delicious spread on hot buttered toast. We also use it as a open topped pie filler. Bake the pastry case blind (or buy one which is easier) fill it with orange curd. Sticky, sweet and delishhhhhh.........................ious.
      Edie