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  • Lemon Curd

    2 votes
    Lemon Curd
    Prep time:
    Cook time:
    Servings: 36 shells
    by Evelyn Scott
    106 recipes
    		 >
    This recipe is delicious on the ricotta pancakes (see recipe) Can also be used as the filling for many different desserts requiring lemon custard-like filling.

    Ingredients

    • 2/3 cup granulated sugar
    • 1 Tbsp corn starch
    • 2 tsp finely shredded lemon peel,just yellow part
    • 1/2 cup lemon juice
    • 1/4 cup water
    • 2 Tbsp butter
    • 3 beaten egg yolks

    Directions

    1. In medium saucepan,stir together sugar & cornstarch. Stir in shredded lemon peel,lemon juice,water & butter.
    2. Cook & stir mixture over medium heat,uncovered,till thickened & bubbly.
    3. Slowly stir about 1/2 of hot mixture into 3 beaten egg yolks.Then return all of the egg mixture to the saucepan; stir to combine.
    4. Bring mixture to boiling;reduce heat.
    5. Cook & stir constantly for 2 more minutes.
    6. Transfer to bowl.
    7. Cover surface of lemon curd with plastic wrap & refrigerate.

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