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Lemon Curd Filling

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Use this recipe when making our Fig and Berry Trifle.

Source: Martha Stewart Living, September 1997
Yield

Ingredients

Directions

Cook's Notes

The base for the lemon curd can be made up to several days before it's needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.

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Reviews

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  • bessiedog
    6 DEC, 2007
    Excellent filling for a tart. I didn't fold the whipped cream into the curd but instead served it on the side so guests could decide if they wanted the extra calories or not. As they all served themselves to the cream anyhow, next time I'll try incorporating the cream. Made the curd the day before and it was fine.
    Reply

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