Recipes
Lemon Curd
Start a double boiler. A pyrex bowl for the top works well.
Add to the top:
- 4 egg yolks
- 2/3C sugar
- 1T lemon zest (1-2 lemons)
- 1/3C lemon juice (2-3 lemons)
Mix reasonably often while it's warming up, and then constantly
after abou five minutes. It will thicken at ~170F, and you want to
stop it before it gets to 180F or the eggs will go funny.
Remove from heat, mix in 6T room temp salted butter. Let cool, and
it will continue to thicken.
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