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Reviewed Lemon Curd

Mar 9, 2011 in Food Network Community Toolbox on

Some of the problems people might have with this recipe is that is calls for 4 lemons, juiced and zested, however only 1/3 cup of lemon juice in the actual recipe, and my 4 lemons yielded almost a cup in total. TIPS: reduce lemons to 2, make sure to only use 1/3 cup of the juice, and make sure to zest carefully, the bitter pith will ruin your ba...

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