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Lemon Curd Recipe
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
- 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
- 1/8 teaspoon fine salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
Directions:View on Chow
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