Lemon Curdethnic, fruits 1 tablespoon grated lemon zest 1/2 cup lemon juice 4 tablespoon unsalted butter 1/2 cup sugar 4 each egg yolks In the top of a double boiler over simmering water combine butter, sugar, lemon juice, and egg yolks ~cook stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon. (Do not let the mixture come to a boil or the egg yolks will curdle) ~Pour into a sterilized dry container stir in lemon zest -Keep refrigerated Now I'm going to make some for myself. Enjoy Bev in cA cPVM71A 10/6 FROM: B CHRISTENSEN (CPVM71A) |
