This recipe can be used as a topping for Dessert Crepes. The information source is Martha Stewart Living, January 2002. The yield is 1 1/2 cups. The ingredients include 3 large egg yolks, grated zest of 1 lemon, 1/4 cup freshly squeezed lemon juice (about 2 lemons), 6 tablespoons sugar, and 4 tablespoons unsalted butter, cold and cut into pieces. The directions involve mixing the egg yolks, lemon zest, lemon juice, and sugar in a small saucepan and cooking over medium heat until thickened, stirring constantly with a wooden spoon. Butter is added gradually and the mixture is transferred to a medium bowl and chilled until firm. The cooks note suggests that the curd can be made ahead and stored in the refrigerator for a few days.
27.04.2023 @ 06:13
This recipe can be used as a topping for Dessert Crepes. The information source is Martha Stewart Living, January 2002. The yield is 1 1/2 cups. The ingredients include 3 large egg yolks, grated zest of 1 lemon, 1/4 cup freshly squeezed lemon juice (about 2 lemons), 6 tablespoons sugar, and 4 tablespoons unsalted butter, cold and cut into pieces. The directions involve mixing the egg yolks, lemon zest, lemon juice, and sugar in a small saucepan and cooking over medium heat until thickened, stirring constantly with a wooden spoon. Butter is added gradually and the mixture is transferred to a medium bowl and chilled until firm. The cooks note suggests that the curd can be made ahead and stored in the refrigerator for a few days.