Lemon Curd
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Lemon Curd
This lemon curd is extremely versatile. Use it as a filling
for cakes, in phyllo cups or puff pastry cups or spoon it
over sponge cake or Angel Food cake and top with raspberries.
Lemon Curd
4 egg yolks
1 egg white
1/4 cup butter
3/4 cup granulated sugar
Grated peel and juice of 1 large lemon
Fresh fruit
In a medium-sized bowl, combine the egg yolks and egg white and whisk together well. In the top of a double boiler, melt the butter over simmering water. Stir in the sugar and lemon zest and juice. Add the egg mixture to the butter mixture and blend together well. Cook slowly, stirring constantly, on low heat for 15 minutes or until thick.
Serve warm with the fruit, or refrigerate for up to 2 weeks.
YIELD: 4 CUPS
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| Susan Sayour |
