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A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate.
Units: US | Metric
Serving Size: 1 (575 g)
Servings Per Recipe: 1