Better Homes & Gardens - - Food -

to­tal time 45 min.

2 lemons or limes (11/ 2 tsp. zest; 1/3 cup juice) 4 egg yolks

²∕3 cup sugar ¹∕3 cup un­salted but­ter, cut up

1. Re­move 1 ¹∕2 tsp. zest and squeeze ¹∕3 cup juice. In a large heat­proof bowl whisk

to­gether zest, juice, egg yolks, sugar, and a pinch of salt.

2. Place a bowl over a saucepan of sim­mer­ing wa­ter, be­ing care­ful that the bowl doesn’t touch the wa­ter. Cook un­til curd mix­ture be­gins to thicken (160°F), about 15 to 20 min­utes, stir­ring con­stantly with a rub­ber spat­ula. Add but­ter; cook and stir 10 to 15 min­utes more or un­til but­ter is melted and curd is the con­sis­tency of thick pud­ding and coats the back of a metal spoon.

3. If there are any lumps, press curd through a fine-mesh sieve. Place plas­tic wrap on curd sur­face; chill 30 min­utes or up to 3 days. Makes 1 cup.

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