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Lemony Lemon Curd


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Serves | Prep Time | Cook Time

Ingredients

4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar plus 2 tablespoons
6 tablespoons salted butter, cut into pieces
3 eggs, lightly beaten


Storing Lemon Curd:



Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).



Store in refrigerator for up to 4 weeks or store in the freezer for one year.


Pairs Well With


Notes

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