Lemon Curd Filling Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggs,
3: Egg yolks,
1/2 cup: Sugar,
6 tbsp: Strained lemon juice, (2
Lemons),
1 tbsp: Finely grated lemon zest,
3 ounce: Unsalted butter, (6
Tablespoons),
Chilled and cut into 6,
Pieces,
Directions:
In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the
eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces
of butter, and place the saucepan over medium heat, stirring
constantly over the entire bottom. Cook the mixture without boiling
until it begins to developbody and thicken. Remove from heat and pour
through a stainless steel sieve into a bowl. Cover the surface with
plastic wrap, poke a few small slits in the plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate
(curd will thicken).
Recipe By : BAKERS DOZEN (FLO BRAKER) SHOW #BD1A15
From: Jackie Bordelon
Source from luhu.jp
eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces
of butter, and place the saucepan over medium heat, stirring
constantly over the entire bottom. Cook the mixture without boiling
until it begins to developbody and thicken. Remove from heat and pour
through a stainless steel sieve into a bowl. Cover the surface with
plastic wrap, poke a few small slits in the plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate
(curd will thicken).
Recipe By : BAKERS DOZEN (FLO BRAKER) SHOW #BD1A15
From: Jackie Bordelon
Source from luhu.jp
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