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Lemon curd
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| Artist: |
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| Categories: |
Desserts, Fruits, Jams & Jellies, Lemon, Sauces & Dressings, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 5
| | Whole eggs | | 5
| | Egg yolks | | 2
| cup | Sugar | | 1
| cup | Fresh lemon juice | | 2
| | Lemons, grated zest only | | 8
| tbsp | Sweet butter |
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Procedures:
| 1 | Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth. | | 2 | Add the lemon juice and lemon zest and mix. | | 3 | Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. | | 4 | This mixture will not curdle, so don"t worry about overcooking it a little. | | 5 | Remove the bowl from the boiling water and stir in the butter until melted. | | 6 | Refrigerated, this will keep for up to 3 months. | | 7 | To make a lemon custard pie: preheat oven to 375°F. | | 8 | Fill a 9-inch pie shell and bake for 15 minutes. | | 9 | Makes 1 quart michael roberts - prodigy guest chefs cookboo |
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