GIFTS FROM YOUR KITCHEN 2018
- December 15, 2018
GIFTS FROM YOUR KITCHEN 2018
GIFTS FROM YOUR KITCHEN 2018
LEMON CURD
Makes about 3 cups
This is a classic filling for tarts, sandwich cookies, lemon meringue pie and also to spread on biscuits, crumpets and just about anywhere! I’ve added a little cornstarch here which acts as “insurance” from overcooking and curdling the eggs. You could certainly leave it out if you wanted. If you’re lucky to have a source for Meyer lemons (my favorite) by all means use them. Use this same recipe to make lime or grapefruit curd.
1 cup fresh lemon juice
1 cup sugar
1 teaspoon cornstarch (optional)
4 whole eggs
4 egg yolks
1/2 teaspoon salt finely
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