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MEYER LEMON CURD

kept byjuliecolosimo
recipe bynwedible.com
Notes: 

Makes about 6 cups

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Ingredients: 

9 oz. (18 tablespoons or 2-1/4 sticks) butter, softened at room temperature
3 cups sugar
1 tablespoon grated Meyer lemon zest
6 large eggs
6 large egg yolks
2 cup freshly squeezed Meyer lemon juice


 

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