Lemon curd in lemon peels

### 2. **Make the Lemon Curd**

* In a saucepan, whisk together the egg yolks, sugar, lemon juice, zest, and salt.
* Cook over **medium-low heat**, stirring constantly with a silicone spatula until the mixture thickens (about 8–10 minutes). Don’t let it boil.
* Remove from heat and stir in the butter until smooth.
* Strain through a fine sieve for ultra-silky texture (optional but recommended).
* Let it cool slightly.

### 3. **Fill the Lemon Peels**

* Spoon the warm lemon curd into the hollowed-out peels.
* Chill in the refrigerator for at least 1–2 hours until fully set.

### 4. **Garnish and Serve**

* Just before serving, top with a sprig of mint, a dusting of powdered sugar, a dollop of whipped cream, or a fresh berry.
* Serve chilled — they’re bright, tangy, and melt-in-your-mouth delicious!

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## 💡 Pro Tips

* Use **organic lemons** if possible since you’ll be serving in the peel.
* Make a **larger batch of lemon curd** and store leftovers in a jar for toast, pastries, or parfaits.
* For a creamier curd, add a splash of heavy cream after removing it from heat.
* Want to go bite-sized? Use **small lemons or even limes** for mini versions.

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## 🍴 Perfect For:

* Brunches
* Baby or bridal showers
* Afternoon tea
* Easter and spring holidays
* Elegant dinner parties or tasting menus

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## 🌟 Final Thoughts

**Lemon Curd in Lemon Peels** is proof that the simplest ingredients can create the most beautiful desserts. With its sunshine-bright flavor and picture-perfect presentation, it’s a treat that delights both the taste buds and the eyes.

So next time you need a show-stopping yet fuss-free dessert, give this recipe a try — and get ready for the compliments to roll in. 🍋✨

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Would you like a printable recipe card or ideas for other citrus-based desserts to pair with this?