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Lemon Curd Yield: 100
Nb persons: 0
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| 3000gr | Citron Puree |
| 2070gr | Sugar |
| 18 | lemons, zested |
| 72 | Eggs |
| 60 | Yolk |
| 30 | gelatin sheets |
warm together lemon juice and zest. Temper in sugar and eggs. Cook until thick. Add gelatin and pass through chinois.
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