Tangy Lemon Curd

  • ¾ cups lemon juice
  • ¾ cups sugar
  • 3 eggs
  • ½ cup unsalted butter, cubed

In a medium pot, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

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