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Tart & Creamy Lemon Curd
Ingredients
  • 6 egg yolks
  • ¼ cup cornstarch (increase to ⅓ if using as a pie filling)
  • ½ cup water
  • ¾ cup sugar
  • 1 ½ cups fresh lemon juice, about 6 to 8 lemons (see note)
  • 1 to 2 tablespoons lemon zest, to taste
  • ¼ teaspoon sea salt
  • 2 tablespoons unsalted butter
Steps
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