Lemon Curd
Source of Recipe
Tyler Florence Shared by Tom O.
Recipe Introduction
Per Serving (excluding unknown items): 1216 Calories; 123g Fat (85.5%
calories from fat); 20g Protein; 27g Carbohydrate; 2g Dietary Fiber;
1524mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2
Fruit; 23 Fat.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22159,00.h List of Ingredients
6 large egg yolks
1 cup Splenda
4 lemons -- zested and juiced
1/2 cup unsalted butter -- (1 stick) cut in chunks
Recipe
To make the lemon curd: Bring a pot of water to a simmer over medium-
low heat. Combine the egg yolks, Splenda, lemon juice, and zest in a
metal or glass heat-resistant bowl and whisk until smooth. Set the
bowl over the simmering water, without letting the bottom touch, and
continue to whisk. Keep working-out that arm and whisk it vigorously
for a good 10 minutes, until the curd has doubled in volume and is
very thick and yellow. Don't let it boil. Remove the bowl from heat
and whisk in the butter, a couple of chunks at a time, until melted.
Refrigerate until the custard is cold and firm. A quick note, when
you refrigerate the custard, be sure to lay a piece of plastic wrap
right against the surface of the custard. This is wonderful served
with fresh strawberries, blackberries, raspberries, and blueberries.
The recipe that I use is from Tyler Florence's Food 911 on FoodTV.
All I do is substitute Splenda for the sugar, the remainder of the
preparation is identical. For those who don't want to follow the
link, pull the lemon curd portion out, and make the change.
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