Lemon curd (prodigy)

Yield: 1 Servings

Measure Ingredient
5 \N Whole eggs
5 \N Egg yolks
2 cups Sugar
1 cup Fresh lemon juice
2 \N Lemons, grated zest only
8 tablespoons Sweet butter

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months.

TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie shell and bake for 15 minutes.

Makes 1 Quart

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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