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Lemon Curd (prodigy)
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
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Sauces
Ingredients: 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
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