Lemon Curd
YIELD
filling for 1 pie (approx 6-8 servings)
TIME
6 hrs total; 45 min active
INGREDIENTS
BUY FRESH
IN THE FRIDGE
IN THE FREEZER
IN THE PANTRY
| 500 ml | lemon juice, freshly squeezed | |
| 85 g | unsalted butter, softened | |
| 240 g | egg yolks | |
| 600 g | granulated sugar | |
| 75 g | cornstarch | |
| 45 g | all-purpose flour, sifted |
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