Lemon Curd

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This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. Also, to be used with my Meringue Kisses! From Gourmet, 1999.

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Ingredients [?]

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  • add   1/2 cup unsalted butter
  • add   2 large eggs
  • add   3/4 cup sugar
  • add   3 lemons


  1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
  2. In a metal bowl whisk together zest, juice, sugar, and eggs.
  3. Cut butter into 4 pieces and add to mixture.
  4. Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
  5. Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
  6. Serve lemon curd warm or chilled.