I have one that I learned in my Gourmet School.
4 Large Egg Yolks,1/4 cup
3/4 cyo sygar
6 tbsp Lemon Juice
pinch salt
4 tbsp unsalted butter
2tsp lemon zest, finely chooped
1 cup cream, whipped to soft peaks
In heavy saucepan, beat the yolks and sugar until well blended.
Stir in the juice and salt.
cook over medium low heat, stirring constantly, making sure to scrape the sides and bottom, until the mixture thickens.
The mixture should coat the back of a spoon and hold its shape if you run your finger through it.
Remove from heat and whisk in the butter.
Stir in the zest.
Transfet the curd to a bowl. Place the bowl over an ice bath.
whisk until the curd is completely cooled. Fold in the cream.
Place plastic wrap directly on the surface of the curd.
Refrigerate until ready to use.
I hope you will love this cure. I am addict with this recipe.
Thanks
Nitu
I love Toba Garrett's! PM me if you'd like it.
Rachel
3/4 cyo sygar
What's cyo sugar? Can I use regular sugar?
I'm sure she meant cup- the "y" and the "o" are right next to the "u" and "p" ...simple typing error.
You are really great sweetamber, I am surprised.
That was "cup". I am sorry about my typing error.
Thanks sweetamber.
Nitu
Why are you surprised? Have I not demonstrated my greatness already?
sweetamber, could you in all your greatness please tell me what that yummy thing is in your avitar? I want some!!! It makes my mouth water every time I see your post!
Well, since you addressed me appropriately....
It's a pumpkin cheesecake- I made it and the picture was taken for a little article on the woman I was working for at the time. It's so good. Glad you like it!
I actually really like the one that is listed on the wilton website. Not to sweet or tart, sets up nicely and is easy!
I got my recipe from Allrecipes.com and love it. It's a lot better than Harry and David's lemon curd. I am down to one small jar in the freezer so need to make more. Thanks for the reminder. Wonderful whipped or folded into bc. Enjoy!!
CarolAnn,
Two questions:
1. Allrecipes has several, which do you prefer?
2. Do you actually freeze the curd? I never thought about doing that. I have a giant lemon tree with tons of lemons and all I have been doing is freezing the juice and zest (separately in a little juice) for future use.
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