GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor. Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. Then add the lemon peel, the lemon juice and the sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens. Take care not to let it boil or the yolks will curdle. Set the lemon curd in the refrigerator to cool. When cooled, use immediately or cover with plastic wrap and refrigerate. Makes 1 Pie
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|Serving Size: 1 Serving (964g)|
|Recipe Makes: 1|
|Calories from Fat: 975 (39%)|
|Amt Per Serving||% DV|
|Total Fat 108.3g||144 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 199mg||7 %|
|Potassium 772.5mg||20 %|
|Total Carbohydrate 337.6g||99 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 335.3g|
|Protein 65.8g||94 %|
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Calories per serving: 2521
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