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Fresh Lemon Curd
1
3
8
Cup Fresh lemon juice; about 16 lemons
/4 Cup Sugar
Egg yolks
For the fresh lemon curd: In a double boiler, over medium heat, whisk all
the ingredients together. Cook the sauce until thick, about 10 to 12
minutes, stirring constantly. Remove from the heat and cool. This recipe
yields about 1 1/2 to 2 cups.
Fresh Lemon Curd
276
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