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Homemade Lemon Curd


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  • 1/4 cup fresh lemon juice (usually requires 1-2 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 Tablespoons butter (I use unsalted



Step 1

Directions ~
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water). Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it's thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool. Store in the refrigerator up to 2 weeks.


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