Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
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|Serving Size: 1 Serving (1230g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1040 (30%)|
|Amt Per Serving||% DV|
|Total Fat 115.5g||154 %|
|Saturated Fat 66.3g||332 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 1291.9mg||397 %|
|Sodium 66.2mg||2 %|
|Potassium 758.2mg||20 %|
|Total Carbohydrate 649.2g||191 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 628.9g|
|Protein 19.6g||28 %|
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Calories per serving: 3488
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