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gingerbread
pancakes by Yee-Fan Sun | 1 2 continued from page 1 lemon curd ½ cup fresh lemon juice time
15 minutes, plus chilling Whisk the lemon juice, sugar and eggs together in a saucepan. Turn the heat to medium (medium-low if your stove tends to run hot), add the butter, and cook gently for about 10 minutes. You'll want to stir constantly with a wooden spoon and make certain that the mixture doesn't come to a boil, as this will cause it to curdle, and you'll be left with an inedible mess. When the mixture has turned a lovely, pale opaque yellow and is thick enough to coat the back of a wooden spoon, pour through a fine-mesh strainer to get rid of any chunky bits. If the curd seems stuck in the strainer, use a spoon to help push it through. Stir in the lemon zest, and let the mixture cool to room temperature. Cover and chill in the fridge. o check
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