Title: Lemon Curd 2
Categories: Preserve
Yield: 1 Servings
| MM BY HM PEAGRAM |
| 1 | c | Sugar |
| 5 | tb | Cornstarch to 6 tb |
| 1 | pn | Salt |
| 2 | c | ;Water |
| 3 | | Egg yolks |
| 3 | tb | Butter |
| 1/3 | c | Lemon juice |
| 2 | ts | Lemon zest |
Heat sugar, corn starch and salt in a casserole put into a larger one
filled with cooking water. Add very slowly the water and cook for 8 - 12
mins until thick, stiring all the time. Now cover and cook for 10 mins
more. Beat egg yolks, add a little bit of the hot mixture to bring it to
temperature. Then add to the corn starch mixture, cook for 5 mins more.
Remove from heat, add butter, lemon juice and lemon cest. Cool and stir
gentle. Amounts of sugar and lemon may vary dur to personal taste. From:
Herbert Paulis Date: 12-11-94 By Overton Anderson/AR,
72701,667 #693729 on Feb 17, 1993