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Meyer lemon curd
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| Artist: |
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| Categories: |
Fruits, Jams & Jellies, Lemon, Sauces & Dressings, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Lemons, grated peel only | | 1/2
| cup | Lemon juice | | 1/2
| cup | Sugar | | 3
| | Egg yolks |
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Procedures:
| 1 | Grate the lemon carefully, avoiding the white area under the skin, which has a bitter flavor. | | 2 | Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. | | 3 | Then add the lemon peel, the lemon juice and the sugar. | | 4 | Cook over medium-low heat, stirring constantly, until the mixture thickens. | | 5 | Take care not to let it boil or the yolks will curdle. | | 6 | Set the lemon curd in the refrigerator to cool. | | 7 | When cooled, use immediately or cover with plastic wrap and refrigerate. | | 8 | Makes 1 pie deborah madison - prodigy guest chefs cookboo |
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