Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
MyCookbook Recipe Database
MyCookbook Member: Cathy
Recipe Category: Dessert
Recipe Preparation Level: moderate
Use to fill tarts, spread on shortbread, scones, whatever!
2/3 C lemon juice
4 t cornstarch
1/4 lb butter (the real thing)
1 C sugar
1/2 t salt
1 T lemon zest
6 large egg yolks
In a bowl, whisk egg yolks until light. Set aside.
In a heavy saucepan, mix lemon juice & cornstarch well. Add sugar, butter, salt and lemon zest. Whisk together well.
Cook over medium heat, stirring occasionally, until boiling.
Boil 1 minute.
Add a small amount of hot mixture to egg yolks -
Add egg yolk mixture to pan and cook ove low heat, whisking constantly, until very thick +/- 5 minutes.
If any lumps are visible, press thru' a sieve
(OR NOT - the flavor will not be changed.)
Place in a well sealed container with a piece of buttered waxed paper cut to fit surface atop and in contact with curd.
Keeps well in the refrigerator for up to 2 weeks, if buttered & covered.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!