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Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.

Martha Stewart Living, April 2003

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Combine yolks, sugar, and lemon zest and juice in a medium heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

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  • Pass mixture through a fine sieve into a medium bowl. Add butter, one piece at a time, stirring after each until butter is melted and combined.

  • Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.

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