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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. I have not made this. Please note the shelf time. Ingredients:
1 1/4 cups sugar |
4 eggs, large |
1 tablespoon light corn syrup |
3/4 cup fresh lemon juice |
1/2 cup unsalted butter, cut into chunks |
Directions:
1. Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
2. Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
3. Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
4. Must use within three weeks.
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