fresh lemon curd
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Fresh lemon juice, about 16 |
| Lemons | |
| ¾ cup | Sugar |
| 8 | Egg yolks |
In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool.
Yield: 1½ to 2 cups
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