3     


 

Lemon Curd

           
 
Stores in refrigerator for 1 week or in freezer for up to two months.
 
 
-- Serves
SKILL LEVEL 2 cups
 
 
Fleischmann's®
 
 
Ingredients
 
5 egg yolks, beaten
1 cup of sugar
3 tablespoons Fleischmann's® Corn Starch
2 lemons, zested and juiced (about 6 tablespoons of juice)
5 tablespoons water
½ cup butter, cut into cubes
 
 
 
 
Instructions
 

Lightly beat egg yolks in a bowl, set aside.

In a medium saucepan stir together the sugar, cornstarch and lemon zest, mix well. Add in the lemon juice and water. Cook over medium heat stirring gently until mixtures begins to thicken and bubble.

Slowly pour half of the lemon mixture into the eggs, stirring briefly to temper the eggs. Then pour the egg mixture back into the saucepan, bring to a gentle boil over medium heat, stirring gently and continue to cook for 2 minutes. Remove from heat, add the butter, stirring until melted.

Transfer to a storage container. Chill for at least an hour. Stores in refrigerator for 1 week or in freezer for up to two months. Thaw in refrigerator before serving.

Makes 2 cups.

 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides  0 g
Saturated / saturés   g
 
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
 
Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
Sodium   mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

LEAVE A review

 

 

To comment on a recipe, please login or register.

 


 
Be the first to get new recipes, tips and videos.
Be the first to get new recipes, tips and videos.
 

Related Recipes