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The recipe for this lemon curd is so rich and delicious. I love the deep yellow color that appears as the curd becomes thick. It takes a little patience at the stove stirring, but is well worth the effort. This lemon curd was made at the tearoom I had worked several years ago. It went between two sugared and baked rectangles of puff pastry and topped with fresh whip cream.  On the menu it was called a lemon puff. It was a refreshing and delicious little treat. I could however, seriously skip the dessert and just eat the lemon curd until I was full. The lemon curd goes beautifully with scones as well as toast. It is a very special treat, one that I love to serve at tea parties. I have even given it to my guests in little jars as a gift to take home with them. It is always appreciated.  I will be sharing the lemon puffs recipe for you in my next post.

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Melt the butter over a double boiler. I used a pot and a bowl. Just have the water on low heat to simmer.

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Add the sugar, lemon juice, and lemon zest.

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Slowly stir in the eggs.

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Stir continuously about 20 minutes.

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Curd will coat the back of a wooden spoon when it’s done. It will thicken more as it cools.

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Strain through a sieve.

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Pour into your favorite jars. Seal and store in the refrigerator.

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Lemon Curd Recipe

8 oz. butter

16 oz. granulated sugar

5 lemons, freshly squeezed

Zest of 5 lemons

6 eggs and 2 egg yolks, whisked together

Melt the butter over a double boiler over low heat. Add the sugar, lemon juice, and lemon zest. Stir with a wooden spoon to incorporate the ingredients. Slowly stir in the eggs, stir continually as you incorporate. Continue to stir over low heat. It will take about 20 minutes for the curd to become thicker and a deep yellow color. The back of the wooden spoon should have a thin coating of the curd that coats the spoon.

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