Cook butter, eggs, lemon juice, sugar and zest in a double boiler over simmering water about 1 hour until thick. Stir occasionally. Makes 3 cups. Must be stored in refrigerator. Service with scones or biscuits.
Ingredients
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LEMON CURD
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1 cup butter
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2 cups white sugar
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3 Eggs
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1 tablespoon lemon zest
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Juice from 1/2 lemon
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