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Receta Lemon Curd (Martha Stewart)
by Global Cookbook

Lemon Curd (Martha Stewart)
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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

  1. 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.
  2. 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.
  3. 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.
  4. Makes 3 1/3 c..
  5. Cuisine: "Mexican"
  6. Yield: 3 1/3 c.