Sunday, March 07, 2010

Lemon Curd 2.0

- 8 oz lemon juice, dash of lime juice (fresh lemons/limes are even better)
- 4 large eggs
- sugar to taste
- 2 to 3 Tbsp butter

  1. Whisk together lemon juice, lime juice, eggs, sugar over low heat. You can heat over a double boiler, but I'm lazy, and just carefully whisked over low heat directly in a pan.
  2. Whisk constantly, until mixture coats the back of a spoon.
  3. Remove from heat, add in butter, whisk to combine.
  4. Refrigerate overnight.

For example, lemon curd in a yogurt berry parfait.


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