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Strain the beaten egg yolks through a sieve into a medium-size heavy saucepan. Add the sugar and lemon juice , stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the rind. Let cool completely. Variation: To make lime curd, substitute lime juice for lemon juice and increase the grated rind to 2 tablespoons. For orange curd, use the grated rind of 2 bright-skinned oranges and decrease the sugar to 2/3 cup or 200ml.
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