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Fresh Lemon Curd
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Place the grated lemon rind and sugar in a bowl. In another bowl whisk the lemon juice together with the eggs, then pour this mixture over the sugar. Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water (i.e. in a double boiler). Stir frequently till thickened - about 20 minutes. Then cool the curd and store in a clean dry jar. It is best eaten within a week. Note: It's great in a Victoria sandwich or lemon Swiss (jelly) roll. If you want it to be more lemony, add more rind not more juice; if you want it to be thicker, add more eggs. Note that this is a UK recipe and oz means ounces by weight!
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