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Maple Lemon Curd
Lemon Curd is the quintessential must-have for topping your tea time scones. This one is made with maple syrup instead of refined sugars giving it a unique flavor you're sure to love. And no sugar high! Tea Time doesn't have to be all white flour and sugar with a blood sugar crash at the end. Have your tea time and still have energy for what is next when you are done.
Prep Time: 00:00
Cook Time: 00:00
3 organic lemons
1/2 cup real maple syrup
1/2 cup butter
4 extra large eggs
zest of one lemon
1In a heavy bottom saucepan mix the maple syrup, 4 eggs, and lemon zest. Place on medium-low heat.
2Next, add the butter and heat over medium-low until the butter has melted.
3Juice the three lemons to get 1/2 cup of lemon juice.
4Once heated add the lemon juice and continue to heat until the mixture becomes thick. Continually mix ensuring that the lemon curd doesn’t stick to the bottom of the pan.
5Bubbles will start to form when the lemon curd is close to finished.
6Once the curd is finished place in the refrigerator to cool.
If you want a very fine lemon curd consistency put the lemon curd through a fine mesh strainer (like you might use for shifting fresh ground flour or dusting with confectioners sugar) before placing the lemon curd in the refrigerator.
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