Tangy Lemon Curd

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Place the grated lemon rind and sugar in a bowl. In another bowl whisk the lemon juice together with the eggs, then pour the this mixture over the sugar. Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water.

Stir frequently until thickened - about 20 minutes. Then cool the curd. If you want to make this ahead, store in a clean dry jar with a screw-top lid in the refrigerator. It is best eaten within a week. To make orange curd replace the lemon with 1 large orange.

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