The recipe has lemon JUICE in the ingredients and says lemon EXTRACT in the directions. I assumed it was juice because, hey, who would use 2/3 c of extract! It came out pretty gelatinous (sort of stiff) I may have cooked it too long. And it had a strong sort of bite to it (could've been the lemons). I used it for a filling for a white cake so I whipped some whipping cream and used about 1/2 whipped cream, 1/2 lemon custard and it was all the rave.
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