Yield: Yields about 1-1/4 cups.
I just made a double batch of this for the lemon cheesecake bars. I used the foolproof lemon curd method on the Fine Cooking website and found it to be very easy. I got it up to 175 degrees and let it cook for about 3-4 minutes at that temp until it when from a pale yellow to a more golden, less solid color. Very delicious! Plus I have a really good excuse to make Pavlova with the egg whites I don't put in the freezer!
Amazing lemon curd. Super thick. Be sure to take it far enough to get it the proper thickness. When you think it might be done... cook it a bit longer. You won't be disappointed.
I'm about to make this for the second time. I'm so excited about this recipe. The first time, I doubled it and I'll say - it took SO LONG for it to start thickening while whisking but it was so worth it! After sitting in the fridge in a closed container overnight it was AMAZING. I can eat it with a spoon. No lie.
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