It isn’t difficult, but it sure is tasty. I’m going to show you the basic recipe, and also how to use it in a tart shell or pie crust. Leave the gelatin out of the recipe and just pour the curd into a container for spreading. It’s clean and crisp, e…
pecially on a hot august day. More recipes and step by step photos at www.BeyondTheRecipes.com!
- 6 oz egg yolks
- 1 1/2 C sugar
- 2 t lemon zest
- 6 oz fresh squeezed lemon juice
- 4 oz cold butter (diced)
- 1 t gelatin (for tart or pie use, otherwise omit)
- Start by weighing out your egg yolks into a medium sized mixing bowl. Depending on where you get your eggs, the yolk size may be different. I get my eggs from a local farm. They’re gigantic! Going by weight allows you to be more consistent in the end product. Separate the white from the yolk and save the whites for something else. Angel food cake or something…I just hate wasting. I use my hands to separate as i feel it allows me to be more gentle, but do whatever works best for you.
- Zest your lemons until you get the 2 teaspoons you need. Add it to the yolks.
- Juice your lemons.