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Lemon Curd
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Make an instant syllabub by stirring into whipped cream and serving with crisp almond biscuits. Or serve at Sunday breakfast – spoon the curd over tiny blinis straight from the pan and top with a curl of crème fraîche. Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.
Serves: 4
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