Lemon Curd

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1 cup lemon juice (about 5 large lemons – I prefer Meyer Lemons, which are actually quite small so… lets say about eight)

Finely grated zest of two lemons

4-5 large eggs

1 and 1/2 sticks unsalted butter

1 1/3 cups granulated sugar (When using Meyer lemons, which tend to be sweeter, I would use only 1 cup sugar)

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