Lemon Curd

Page 364

Cuisine: English/Scottish | Course Type: Jams/Preserves

(1 review)

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I love this stuff and could eat it everyday. It is sooooo delicious on toast. This is an awesome recipe, so just follow the recipe and it will all come out beautifully. One added step I do though is I whisk the egg yolks vigorously (prior to heating), until they are a nice buttery yellow color. This just seems to give it a really nice color and texture.

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