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7 large egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup unsalted butter
1 1/2 tablespoons grated lemon zest
16 to 20 (2 inch) pre-baked tart shells
Whip egg yolks at high speed in mixer until
doubled in volume. Place water in bottom of double boiler and heat until barely
simmering.
In another saucepan, bring sugar, lemon juice and butter to boil.
When egg yolks are whipped, decrease mixer speed to medium.
Gradually add hot sugar-butter mixture, beating constantly.
Place mixing bowl just above water level over simmering water.
(Do NOT let bowl touch water)
Whisk mixture constantly and cook until mixture is thick Immediately transfer to
mixing bowl. Stir in lemon zest.
Cover with plastic wrap. Refrigerate until chilled.
Up to 2 hours before serving, fill pre-baked shells with lemon curd.
Refrigerate until serving time.
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