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Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.

Everyday Food, May 2007

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Recipe Summary test

prep:
15 mins
total:
2 hrs 15 mins
Yield:
Makes 2 1/2 to 3 cups
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Ingredients

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Directions

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  • In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.

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  • Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

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