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This tart lemon curd filling adds a pleasing sharpness to the delicate chiffon cake and sweet, fluffy meringue.

Martha Stewart Living, April/May 1994

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Whisk together egg yolks and eggs. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, for 8 to 10 minutes, or until mixture coats the back of a spoon.

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  • Remove pan from heat and stir to cool slightly. Strain through a sieve into a small bowl and add butter, a piece at a time, stirring until smooth. Stir in zest and let cool completely before using.

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