15 egg yolks, room temperature
6 lemons, juice & zest
1½ cups sugar
8-oz. sweet butter, softened & cut into small pieces
Place all ingredients in heat resistant bowl over simmering water.
Whisk constantly until mixture thickens and resembles mayonnaise (about 10 to 15 minutes)
Take mixture off heat and whisk in butter
Whisk until butter has melted
Cool, in refrigerate covered with plastic film touching the surface, so not to form a skin
Lemon Curd is used in tarts, pies, lemon mousse and other desserts... even great on toast
Yields about 2½-3 cups
No comments:
Post a Comment