Recipe courtesy of Food Network Kitchen
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Lemon Curd
Total:
20 min
(plus 4-hour chilling)
Active:
20 min
Yield:
1 2/3 cups
Total:
20 min
(plus 4-hour chilling)
Active:
20 min
Yield:
1 2/3 cups

Ingredients

Directions

Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.

Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

Photograph by Levi Brown

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