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Perfect Lemon Curd

Reviewed: Feb. 23, 2014
Better than my English mum used to make! I doubled the recipe - except the butter (left it at 1/2 cup) and sugar (used 1 1/4 cups). I mixed juice, eggs & sugar and cooked on low but it took about 20 minutes. I added the butter and zest when it was done and off the heat. My children loved it and my 12 year old daughter said it was better than chocolate! I used it for an anniversary cake filling and it was a HUGE hit.
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