| 53 | 54 | 55 | 56 | 57 |
| 1 | 22 | 45 | 67 | 89 |
|
LEMON CURD
5
1
4
1
egg yolks
cup sugar
lemons, zested and juiced
stick butter, cut into pats and chilled
1
2
3
) Add enough water to a medium saucepan to come about 1−inch up the side.
) Bring to a simmer over medium−high heat.
) Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until
smooth, about 1 minute.
4
5
6
) Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
) Add juice and zest to egg mixture and whisk smooth.
) Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan.
(
7
Bowl should be large enough to fit on top of saucepan without touching the water.)
) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and
coats the back of a spoon.
) Remove promptly from heat and stir in butter a piece at a time, allowing each addition
to melt before adding the next.
) Remove to a clean container and cover by laying a layer of plastic wrap directly on the
surface of the curd.
0) Refrigerate for up to 2 weeks.
8
9
1
Yield: 1 pint
LEMON CURD
50
Page
Quick Jump
|