Behind the Recipes

Lemon Curd by Chef Dana Herbert

Behind the Burner: Lemon Curd by Chef Dana Herbert

Makes 8 servings

INGREDIENTS:

3 eggs
1 cup sugar
1/2 cup freshly squeezed lemon juice
1/4 cup melted butter
3 tbsp. grated lemon zest

PREPARATION:

1. In the top of a double boiler, beat eggs and sugar together with a whisk.
2. Stir in lemon juice and lemon peel
3. Cook over simmering water for 15 minutes or until thickened and the mixture coats the back of a spoon.
4. Serve in a tart shell, with berries, with yogurt, or in your dessert of choice.

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User Comments

For a delicious dessert place a double sheet of filo dough in several cupcake tins, bake and fill with lemon zest then top with some fresh strawberries or blueberries....

  • 0

posted Feb 17 2010 6:29 PM by BORN1933

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