Glossary: C = 8 oz. cup, T = tablespoon, t = teaspoon, #
1 # Granulated sugar
3 T Lemon zest (the very outside rind of citrus, without the bitter
white pith. Best made with fine side of a box grater.)
10 oz Fresh lemon juice
6 Whole eggs
7 Egg yolks
8 oz Butter Sweet if possible
- Read method completely, clearly visualizing each step.
- Mix zest and sugar together in stainless steel bowl. Tempered
glass or any other nonreactive material will be OK.
- Add lemon juice, whole eggs, and yolks.
- Place bowl over a simmering (not boiling) water bath. Whip
constantly until mixture reaches 180 degrees. A plastic whip will
prevent curd from possibly turning gray.
- Pass through a fine strainer or cheesecloth into a very clean
bowl. Cool over a water bath, stirring occasionally. While still
warm, mix butter into the curd. Keep refrigerated.
Use: Is excellent as a filling or topping for cakes, as
pie filling topped with whipped cream or meringue, for split biscuits
with strawberries or blueberries. Whip 1 pt. of heavy cream and
fold into curd and fill tart shells, crepes, eclair shells, etc.
My favorite: spoon directly into mouth without distractions
of cakes, pies, biscuits and so on.