https://2666.iga-web.com/Recipes/Detail/4989/Lemon_Curd
Yield: 1-2/3 cups
In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and store in the refrigerator for up to 1 week.
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