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Ingredientes
- 12 lrg egg yolks Zest of 2 lemons
- 1 c. fresh lemon juice
- 1 1/2 c. sugar
- 1 c. cool unsalted butter cut up
Direcciones
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Using a whisk, combine mix. Place over medium heat, stirring constantly with a wooden spoon; make sure to stir sides and bottom of saucepan. Cook till mix is thick sufficient to coat the back of wooden spoon, 20 to 25 min.
- Remove the saucepan from heat. Hold a fine sieve over a medium bowl, and push mix through sieve with the back of a ladle. Add in the butter, one piece at a time, stirring with the wooden spoon to incorporate into a smooth consistency.
- Transfer to a medium bowl. Lay plastic wrap directly on surface to avoid forming a skin, and wrap tightly. Place in the refrigerator till hard and chilled, about 3 hrs. Lemon Curd may be made up to 1 day in advance.
- Makes 3 1/3 c..
- Cuisine: "Mexican"
- Yield: 3 1/3 c.
