Key to a great lemon curd:
- use freshly squeezed lemon juice
- use organic sugar (finer than granulated sugar)
- continuous stirring
- low consistent heat
I rely on Martha Stewart for her Lemon Curd recipe, but I am certain there are other great ones out there too.
Ingredients:
- 4 egg yolks
- 1/4 cup lemon juice
- zest of 1/2 lemon
- 6 tablespoons sugar
- cold unsalted butter, cut into pieces
No comments:
Post a Comment