Janet Groene’s
Your Own Lemon Curd
Commercially bottled lemon curd is frightfully expensive but I love its wake-up tang on toast, muffins, fish, crumpets, chicken–you name it. This from-scratch method takes time but is worth it in taste and in money saved. It makes a whole pint and keeps for up a week in the fridge.
3 egg yolks
1 cup sugar
1/4 cup cornstarch
Pinch salt
1 ½ cups water
1/3 cup fresh lemon juice
1/2 teaspoon lemon zest
½ stick butter
In a medium bowl, whisk egg yolks and set aside. Mnix sugar, cornstarch, salt and cold water in a pan, then cook over medium heat until it thickens. Stir a little into the yolks, then stir yolk mixture into the pan. Stir in butter, zest and lemon juice. Cool and chill. Makes 2 cups.
See more of Janet Groene's recipes for the small galley including RV's, boats and tiny homes at http://www.boatcook.blogspot.com
1 comment:
I wonder if anyone has tried to make this with Stevia in the Raw and clear jell, both low carb, low sugar diet staples? I love lemon curd but have to limit the sugar and corn starch for health reasons.
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