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Meanwhile, use a balloon whisk to whisk the egg yolks, sugar and lemon juice together until pale and creamy. While continually whisking, add the cream mixture in a thin, steady stream until incorporated. Return to the pan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 minutes or until custard thickens and coats the back of a spoon. Remove from heat and set aside to cool to room temperature and develop the flavours.
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