Side Pannel
Lemon Curd
Lemon Curd
- Recipe Submitted by ADMIN on 09/26/2007
Category: Jams & Preserves, Desserts, Sauces, Pies
Ingredients List
- 5 Whole eggs
- 5 Egg yolks
- 2 c Sugar
- 1 c Fresh lemon juice
- 2 Lemons, grated zest only
- 8 tb Sweet butter
Directions
COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until
smooth. Add the lemon juice and lemon zest and mix. 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. This mixture will not
curdle, so don't worry about overcooking it a little. Remove the bowl from
the boiling water and stir in the butter until melted. Refrigerated, this
will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell
and bake for 15 minutes.
Makes 1 Quart
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
smooth. Add the lemon juice and lemon zest and mix. 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. This mixture will not
curdle, so don't worry about overcooking it a little. Remove the bowl from
the boiling water and stir in the butter until melted. Refrigerated, this
will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell
and bake for 15 minutes.
Makes 1 Quart
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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