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Lemon Curd
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 5
Whole eggs 5
Egg yolks 2
cups
Sugar 1
cup
Fresh lemon juice 2
Lemons,
grated zest only
8
tablespoons
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
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