Ingredients
- 4 large egg yolks
- 1 tbs cornstarch
- 3/4 cp granulated sugar
- 3/4 cp water
- zest from 2 med. lemons (lemon peel)
- 1/4 cp fresh lemon juice (more/less to taste)
- 2 tbs salted butter (softened)
Directions
Blend the egg yolks w/ the cornstarch & sugar in non-aluminun saucepan. Place over low heat & slowly whisk in water & lemon juice. Increase to med. heat and cook, stirring constantly, until mixture thickens enough to coat back of spoon. Remove from heat. Add lemon zest and butter and cool for 10 min. Place in tart shell/container etc. and let chill for at least 1 hr in fridge.
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Submitted 6/13/05.
Source: Mrs. Fields
Submitted By: Titus Rossi
fitzer@usa.net
Lemon Curd