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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
LEMON CURD

1/2 cup unsalted butter
1 1/2 cups sugar
4 eggs
Juice of 3 lemons
1 1/2 teaspoons grated lemon peel

Microwave the butter on high in a 2-quart microwave-safe measuring cup just until melted. Add the sugar, eggs, lemon juice and lemon peel and blend. Microwave on High for 4 minutes and whisk. Microwave on Medium-High for 4 minutes and whisk. Microwave on Medium High for 4 minutes longer and whisk. Continue to microwave until thickened. Let stand until cool. Serve with freshly baked scones or as a filling for lemon tarts.





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