| Lemon Curd ...an English treat |
| 5 Egg Yolks Grated Zest & Juice of 2 Lemon 1/2 cup Sugar 2 tablespoons Sweet Butter, cut into small pieces |
| Place the egg yolks, sugar and the lemon zest & juice in a metal bowl, and set the bowl in a Ban Marie, (double boiler) over gently simmering water. Whisk the mixture, constantly until it becomes thick and light, (for about 15 minutes). Remove from the heat, and whisk in the butter pieces, bit by bit. Whisk until the butter in completely incorperated and has melted. Cover, with plastic wrap, with the wrap just touching the surface of the curd, so not to form a film on the top. Refrigerate until completely cooled, and it becomes very thick, about 2-3 hours or over night. Yieds about 1 cup NOTE: the recipe can be doubled or even trippled, when serving a crowd. Uses: Tart or pie fillings Mousse Parfaits & other desserts ...or it's great on a scone or English muffin in the morning |