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“A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate.”
2 cups

Ingredients Nutrition


  1. Beat eggs in top of a double boiler
  2. Add remaining ingredients.
  3. Beat over hot water until it thickens.
  4. It will thicken even more as it cools.
  5. I usually pour into jars and either can them from here or just put them in the fridge and use it soon enough.

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