Lemon Curd

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    Lemon Curd

    Ingredients

    • 6 tb unsalted butter, cut up
    • 6 tb sugar
    • 3 lg egg yolks
    • 3 tb freshly squeezed lemon juice

    Instructions

    Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes. Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup.

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