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Judy Rosenberg of Rosie’s Bakery
Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.
2/3 cup plus 2 tablespoons freshly squeezed lemon juice
8 large egg yolks
1 cup plus 2 tablespoons sugar
2 tablespoons unsalted butter
Using a whisk, stir the egg yolks and sugar together in a small bowl until blended.
Combine the lemon juice and the egg mixture in a small heavy saucepan and stir with a whisk to blend. Place the pan over medium-low heat and, stirring constantly with the whisk, bring the mixture just to the boiling point.
Press the mixture through a strainer into a small bowl, stir in the butter, and let it cool in refrigerator until set, about 1 hour.
Makes about 1 1/2 cups.

Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, and now has additional stores in Chestnut Hill and Boston’s South Station. Rosie’s Bakery has won so many Boston Magazine Best of Boston citations that it is now enshrined in their Hall of Fame. Judy is also the author of Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book, winner of an IACP/Julia Child Cookbook Award, and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.


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