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1. 1 teaspoon finely grated fresh lemon zest |
2. 1/2 cup fresh lemon juice
3. 1/2 cup sugar
4. 3 large eggs
5. 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
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