FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsOther Desserts pg 2 >  Lemon Curd

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

LEMON CURD

Also see Article on Lemons

Yields: 10 servings


5 whole eggs
5 egg yolks
2 cups sugar
1 cup fresh lemon juice
the zest of 2 lemons
8 tablespoons sweet butter


Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth.

Add the lemon juice and lemon zest and mix.

Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens.

This mixture will not curdle, so don't worry about overcooking it a little.

Remove the bowl from the boiling water and stir in the butter until melted.

Refrigerated, this will keep for up to 3 months.

Traditionally served in Britain with crumpets, scones, in tarts and jelly rolls.
 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages