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Prep Time: 5 minutes
Cook Time: 10 minutes
Total: 15 minutes
Author : Valli Little
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
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