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lemon curd

 
2 lemons' zest
1 1/2 lemons' juice (strained)
5 tablespoons butter
    {melt butter, then add zest and juice; allow to infuse}
In a large bowl over a pot of water, add
5 eggs + 2 yolks
1 teaspoon vanilla extract (or 1/2 pod's seeds)
1/3 cup raw honey

Beat mixture in bowl with hand mixture until fully combined and eggs are altogether assimilated. Turn on stove to medium, then switch to a wire whisk to stir often while mixture warms. Once it is warm, drizzle butter and lemon juice/zest while whisking. Continue heating over boiling water until the mixture is no longer thin with bubbles on top, but thicker, and even texture throughout. Refrigerate.

Yields about 3 cups.



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