Yield: Yields about 1 cup, enough to cover one batch of cheesecake squares.
Make the lemon curd while the cheesecake squares bake; it pours and spreads best while still warm. When cooking the curd, don’t let it come to a boil, or the eggs will overcook.
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I made this with lime juice instead. It came out fantastic. I will never use a package again!! You must try this recipe for your next family function. Thanks for the recipe
This is excellent. I can't wait to try it with Meyer Lemons, it may then rate 5 stars. Instructions were easy to follow and it turned out silky and smooth I did note moisture beading on the top of the squares after overnight refrigeration, but having never used lemon curd in this manner, I don't know whether that is to be expected.
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