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“This fresh made lemon curd is delicious and I use it alot. Any leftover is delicious spread on bread, scones, or muffins, or for a special treat, spread between thin ginger cookies and top with whipped cream. Lemon curd keeps, covered and chilled, 1 week.”
READY IN:
25mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 Quart heavy saucepan.
  2. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
  3. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

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