Fresh lemon curd

Yield: 4 servings

Measure Ingredient
1 cup Fresh lemon juice, about 16
\N \N Lemons
¾ cup Sugar
8 \N Egg yolks

In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool.

Yield: 1½ to 2 cups


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