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Lemon Curd

  • yield: Makes 1 3/4 cups

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Ingredients

  • 4 large egg yolks
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice (from about 4 lemons)
  • 2 tablespoons lemon zest
  • 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces

Cook's Note

Lemon curd will keep, covered and refrigerated, for up to 3 days.

Directions

  1. Step 1

    Place over a pot of simmering water; whisk until thickened, about 5 minutes. Strain into a small bowl; add butter, and whisk until smooth. Press a piece of plastic wrap directly on surface; refrigerate until cold.

Source
Martha Stewart Weddings, Winter 2009

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Reviews (1)

  • Joan7Maguire 7 Jun, 2012

    I TRULY AM DELIGHTED WITH THIS RECIPE. REMINDS ME OF MY MOTHER'S!!! EXTRA YUMMY...