Lemon Curd 1/2 cup fresh Meyer Lemon Juice about 4 lemons zest 1 lemon 1/3 cup sugar 2 eggs + 2 yolk 6 tbs unstd butter pinch salt omit if salted butter Heavy bottomed medium saucepan, whisk lemon, zest, sugar, eggs, & salt Add butter, low heat stir constantly till butter melt 5 min Increase heat just tiny bit low-med heat, stir constantly until mixture thickens & coats the back of the spoon. Don’t come close to boiling 10 min Strain the curd through a mesh Store in glass in fridge
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