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Wednesday, March 12, 2008

Lemon Curd (from Larousse's Gastronomique)

(Lemon Curd Meringue Tart)

Finely grate the peel of 2 large lemons. Squeeze them and reserve the juice. Melt 1/2 cup butter in a double saucepan over a very gentle heat. Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice. Stir until thickened. Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. Leave until completely cold before covering the jars.

For 100 milers, I made this with local Raspberries instead of lemons and it was delicious over a pavlova.

Serve on bread or fill in tartlet shells.


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