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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LEMON CURD

1 cup butter
1 1/2 cups sugar
1 tablespoon grated lemon rind
4 eggs
1 cup lemon juice

Melt butter in a double boiler. Add sugar, grated lemon rind, lemon juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix in about lemon mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.


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