Recipe - Lemon Curd Filling

2 lg Eggs
3 Egg yolks
One half cup Sugar
6 tablespoon Strained lemon juice; (2
lemons)
1 tablespoon Finely grated lemon zest
3 ounce Unsalted butter; (6
tablespoons)
Chilled and cut into 6
pieces

In a 1 One half quart heavybottomed saucepan, whisk briefly to combine the eggs,
egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter,
and place the saucepan over medium heat, stirring constantly over the
entire bottom. Cook the mixture without boiling until it begins to
developbody and thicken. Remove from heat and pour through a stainless
steel sieve into a bowl. Cover the surface with plastic wrap, poke a few
small slits in the plastic with the tip of a paring blade allowing steam to
escape while cooling. Refrigerate (curd will thicken).
Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15

Posted to EATL Digest 6 October 96

Date: Mon, 7 Oct 1996 18:53:29 0500

From: Jackie Bordelon jbord@PREMIER.NET