Lemon Curd
1/2 cup lemon juice (2 Large lemons)
1/4 cup sugar
5 tablespoons unsalted butter
3 large eggs
Zest of one lemon
In a sauce pan over medium heat mix all ingredients
stir until butter melts.
Whisk over heat until it thickens about
5 minutes. Once cooled store in a air tight container
in the refrigerator up to 1 week.
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