Saturday, February 4, 2012

Fresh Lemon Curd

Lemon Curd
1 Tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 Tablespoon cornstarch
6 Tablespoons unsalted butter
3/4 cup white sugar
4 egg yolks

In a medium sauce pan, mix together lemon zest, lemon juice, and cornstarch until smooth. Mix in butter and sugar, and bring mixture to a boil over medium heat. Boil for one minute stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan beating the hot lemon mixture rapidly. Reduce heat to low, cook, stirring constantly 5 minutes or until thickened. Pour mixture into medium bowl, place plastic wrap on surface to keep skin from forming as it cools. Cool at room temperature. Put in refrigerator for 3 hours to cool (or freezer for 30 mins-1 hr).

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