Lemon Curd Filling

Ingredients

2 large eggs 3 egg yolks 1/2 cup sugar 6 tbsp strained lemon juice -- (2 1 lemons) 1 tbsp finely grated lemon zest 3 oz unsalted butter -- (6 1 tablespoons) 1 chilled and cut into 6 1 pieces	Advertisements

Preparation
 
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 <[email protected]

 

 
Servings:
1

 

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