Rhubarb Curd

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Cook and Eat
Nutrition per serving    (USDA % daily values)
CAL
13807
FAT
4957%
CHOL
2209%
SOD
22%

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Ingredients for 3 servings

6 nos. Egg Yolks

3/4 cup Sugar

1 pinch Salt

1 teaspoon Lemon zest

50 grms Unsalted Butter

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