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Use lemon curd as a tart filling for cakes, tarts or meringues.
Whisk together lemon juice, eggs and yolk, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and chill until ready to use.
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