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To make Lemon Drop Curd:
In a medium mixing bowl combine the butter, 6 tablespoons of sugar, and the lemon zest and whisk until creamy. In another medium mixing bowl combine the lemon juice, vodka, eggs, and remaining 6 tablespoons sugar.
Transfer this liquid mixture to a heavy saucepan and set over low heat. Add the butter mixture and heat until melted. Whisk, not allowing the mixture to boil, until the curd thickens, about 10 minutes. Once the mixture has thickened remove the pan from the heat and pour the curd into a medium bowl. Lay plastic wrap directly on the surface of the curd. Chill until cold, at least 1 1/2 hours.
Curd will keep for up to 1 week in the refrigerator.
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By melissac123
Arlington, VA
on September 22, 2011
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First, the "yield" on this recipe is totally inaccurate. It says 1 cup, so I doubled the recipe for a cocktail party, and I ended up with about a gallon of mousse. (The actual yield for the recipe as-is is about 6-8 cups, if not more. Second, be very careful when heating the curd. If you go a little past the perfect point, the egg whites start to curdle. It doesn't affect the taste, but it does affect the texture. Third, as my husband noted, the final product is a bit one-note ish. It's delicious, but it's only lemony. Next time, I would skip the lemon vodka and add a different flavored liquor to add another dimension--maybe Grand Marnier, or even some plum wine. I might also squeeze in a 1/4 cup of a different citrus--maybe grapefruit, orange, or tangerine.
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