Lemon curd (prodigy)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Whole eggs | |
| 5 | Egg yolks | |
| 2 | cups | Sugar |
| 1 | cup | Fresh lemon juice |
| 2 | Lemons, grated zest only | |
| 8 | tablespoons | Sweet butter |
Directions
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