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===================== LEMON CURD ===================== Serves 2 8 tablespoons of unsalted butter 1 cup of white sugar 1 cup of fresh lemon juice 8 large egg yolks 2 tablespoons of grated lemon peel Mix all of the ingredients, except the lemon peel, in a saucepan. Stirring well, cook over a very low heat. Do not let the mixture boil or the eggs will curdle and be ruined. Cook until a creamy consistency is reached. Pour into a small desert bowl and garnish with the lemon peel. Allow to cool and then serve. |
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