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
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
