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Chef John's Lighter Lemon Curd
January 12, 2016

So tart and delicious! You can't go wrong with Chef a John recipes and this is no exception. I needed to use up some egg yolks after making meringues so I used six yolks instead of the whole eggs called for and had no problems. I've never made a custard or curd before so I was nervous but this lemon curd turned out perfectly. So so lemony and tart and creamy. I needed seven large lemons to get the called for amount. I used 4 zested lemons. I had no issues with it not thickening up. I did let it set overnight. I paired it with the Gold cake from this site and a simple glaze. It is perfect, light fresh and summery.

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