by gluttonforlife
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gluttonforlife's Notes:
Expand1 scant cup fresh lemon juice Ask a question about this ingredient
1 cup superfine sugar Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
8 tablespoons lemon zest Ask a question about this ingredient
Strain lemon juice and combine with sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
Ask a question about this stepPlace cornstarch in a small bowl and whisk in a few tablespoons of the lemon syrup. Then stir back into saucepan.
Ask a question about this stepLightly beat eggs in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while whisking briskly. Continue to whisk by hand for one minute.
Ask a question about this stepReturn mixture to saucepan. Add lemon zest, and heat on low until it thickens, about five minutes. Remove from heat. Transfer to a container, cover surface with saran (to prevent a skin from forming), and refrigerate.
Ask a question about this stepI make a curd very similar to this , it is lovely! I have done it with lime, orange, and grapefrut as well. Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good!
What a great idea! I'm excited to try this.
I'm so grateful for this recipe - have already printed it out. No butter - whoopee!
Let me know what you think...
Nozlee is the Assistant Editor of Food52.
Thanks for this recipe! I love curds, but am really trying to cut back on butter. I'm trying it this weekend.