Ingredients
-
1/2
-
3/4
-
1/2
-
3
-
1
-
6
-
-
-
-
-
-
-
-
-
Directions
Rich Lemon Curd, Delicious for many uses. Try it in Ethereal Lemon Pie, recipe in ‘Zaar., So good! used it to fill a lemon cake and enjoyed the rest as a snack. I didn’t have time to go shopping, so used bottled lemon juice and it turned out fine. Because I have bantam chickens who lay little bitty eggs, I measured out a half cup of yolks to equal the six yolks from large eggs., Perfect, sweet and tangy!
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Steps
|
1
Done
|
Melt Butter in a Heavy Medium Saucepan Over Medium Low Heat. |
|
2
Done
|
Remove the Pan from the Heat and Whisk in Sugar, Lemon Juice, Zest and Salt. |
|
3
Done
|
Whisk in the Yolks Until Smooth. |
|
4
Done
|
Cook the Mixture, Whisking Constantly, Until It Thickens and Leaves a Path on the Back of a Wooden Spoon When a Finger Is Drawn Across It, Do not Allow the Mixture to Boil. |
|
5
Done
|
Immediately Pour Lemon Curd Through a Strainer Into a Bowl. |
|
6
Done
|
Let Cool to Room Temperature, Whisking Occasionally. |
|
7
Done
|
Refrigerate, Covered, Until Ready to Serve Lemon Curd Keeps For a Month in the Refrigerator and For About 3 Months in the Freezer. |
