| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Egg yolks |
| 1/3 |
c |
Fresh lemon juice |
| 3/4 |
c |
Sugar |
| 2 |
c |
Buttermilk |
| 1 |
|
Lemon; zest of |
INSTRUCTIONS
From: Sandal@aol.com
Date: Wed, 26 Jul 1995 18:56:42 GMT
from Gourmet magazine, July 1995
In a small heavy saucepan whisk together yolks, lemon juice, and sugar and
cook over moderate heat, whisking constantly, about 15 minutes, or until a
candy thermometer registers 175x F. (do not boil). Strain mixture through a
sieve into a bowl and cool, surface covered with plastic wrap. Whisk
buttermilk and zest into cooled lemon curd until combined well and freeze
in an ice-cream maker. makes about 4 cups.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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