| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 6 |
tb |
Strained lemon juice; (2 lemons) |
| 1 |
tb |
Finely grated lemon zest |
| 3 |
oz |
Unsalted butter; (6 tablespoons) |
|
|
Chilled and cut into 6 pieces |
INSTRUCTIONS
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
Posted to EAT-L Digest 6 October 96
Date: Mon, 7 Oct 1996 18:53:29 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”