Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice -- (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter -- (6 tablespoons)
chilled and cut into 6 pieces
In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs,
egg yolks, sugar,
lemon juice, and lemon zest. Add the pieces of butter, and place the
saucepan over medium
heat, stirring constantly over the entire bottom. Cook the mixture without
boiling until it begins to
developbody and thicken. Remove from heat and pour through a stainless steel
sieve into a
bowl. Cover the surface with plastic wrap, poke a few small slits in the
plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate (curd will
thicken).
