Instructions: In a medium-sized bowl, combine the egg yolks and egg white and whisk together well. In the top of a double boiler, melt the butter over simmering water. Stir in the sugar and lemon zest and juice. Add the egg mixture to the butter mixture and blend together well. Cook slowly, stirring constantly, on low heat for 15 minutes or until thick.

Serve warm with the fruit. (The curd can be stored in a jar with a tight-fitting lid in the refrigerator for 2 weeks.)

YIELD: 4 CUPS

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