Lemon Curd

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Yield: about 3/4 cup to 1 cup
2 egg yolks
1/8 c sugar
2 T (28 g) butter
1/3 t lemon rind
2 t lemon juice
  • Beat egg yolks and sugar until thick and lemon in color.
  • Put bowl on top of simmering water.
  • Add butter, lemon rind and lemon juice, and cook until thick and creamy. Remember to stir the mixture constantly.
  • Let cool.
Bon appétit,

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