3 |
teaspoons finely shredded lemon peel |
6 |
egg yolks, lightly beaten |
1/4 |
cup butter or margarine, cut up |
| 1. |
In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. |
| 2. |
Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Remove from heat. Cover surface of the curd with plastic wrap. Chill at least 1 hour. Makes 2 cups (16 servings). |
| |
Make-ahead directions: Cover and store prepared curd in refrigerator up to 1 week, or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. |
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