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Classic Lemon Curd

  • Makes 2-3 cups.


  • 1/2 cup unsalted butter
  • 1/2 cup fresh lemon juice
  • 1-1/2 cups sugar
  • 1 Tablespoon freshly grated lemon zest
  • 5 large egg yolks


Melt butter in saucepan and add zest, sugar, and lemon juice. Cook and stir until sugar dissolves. Whisk in beaten egg yolks and cook over very low heat, whisking constantly, and cook until thickened. This will take about 20 minutes. Cool and spread between favorite cake layers or fill tarts and sprinkle with powdered sugar.

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