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CURD - Gingered Lemon Curd
Nb persons: 0
Yield: 1½ cups
Preparation time:
Total time:
Source:
| Seattle Times September 18, 2002 | |
| 2 | eggs |
| 2 | egg yolks |
| ½ cup | sugar |
| 2 teaspoons | finely minced lemon zest |
| ¼ cup | fresh lemon juice |
| 2 tablespoons | cold butter, cut in pieces |
| 1 tablespoon | very finely minced crystallized ginger, or substitute ¾ teaspoon finely minced fresh gingerroot |
1. In a large metal bowl, place the whole eggs, egg yolks, sugar, lemon zest, and lemon juice. Place bowl over a pan of simmering water. (Bowl must not touch the water.) Vigorously whisk with a wire whisk. Cook, whisking continuously, until nicely thickened like a pie filling, about 4 minutes.
2. Remove from the heat and whisk in the butter and ginger. Do not overcook the mixture or it will curdle. Let cool to room temperature. Refrigerate until needed.
3. Serve with scones or use as a cake filling or a cold dessert component or to top fresh berries.
Copyright 2002, Kathy Casey Food Studios.
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