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Reviewed Lemon Curd
Jul 8, 2012 on FoodNetwork.com
“Excellent flavor, color, and consistency! I'm adding this to my recipe box!
I cooked this over high heat, the element glowing red, whisking vigorously with a wire whisk the entire time. If you do this you must use a high quality heavy bottom sauce pan and make sure you're scraping the sides and bottom with your whisk, not just stirring...”