This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants. COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill. Makes 1 Cup
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|Serving Size: 1 Serving (1672g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4247 (76%)|
|Amt Per Serving||% DV|
|Total Fat 471.9g||629 %|
|Saturated Fat 219.8g||1099 %|
|Monounsaturated Fat 175.2g|
|Polyunsanturated Fat 52.7g|
|Cholesterol 13910.8mg||4280 %|
|Sodium 1823.6mg||63 %|
|Potassium 1613.4mg||42 %|
|Total Carbohydrate 175.6g||52 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 174.8g|
|Protein 175.6g||251 %|
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Calories per serving: 5588
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