Lemon Curd

[Guest guest]

I started this out in the Vitamix and I am willing to bet I could have just

finished it in this but I lost my nerve. I did let the machine run for for

several minutes after hot steam started coming out of the top. Since I couldn't

judge the consistency I put the very hot contents in a double boiler and

continued the cooking for just a couple of minutes. Next time I'm going to just

let it go for another few minutes and skip the top of the stove cooking. I'm

sure it will work. It' in the fridge now cooling. I couldn't find the Grand

Marnier. I think it's in the downstairs liquor cabinet but has company and

I didn't want to bother them so I just made it straight.

This is so good I can hardly wait for breakfast. Or maybe dessert.

Pastorio's Lemon Curd -

Recipe By: Bob Pastorio

Ingredients

1/2 cup lemon juice

1/2 cup sugar

2 tablespoons butter

grated peel of 2 lemons (use the juice as

part of the above amount of

juice)

3 egg yolks

Instructions

Put the juice, sugar and butter into a double boiler over, not in

simmering water. Heat to about 180F. Whip the yolks and make a

liaison - take a couple tablespoons of the hot juice and whisk it into

the eggs. Dump the egg mixture into the pan of warm juice and whisk

to mix thoroughly. Stir often. It should thicken in a few minutes.

Remove from heat, pour/spoon into a bowl and put into the fridge to

cool and set.

I must give away a small secret: put a dash of orange liqueur in

there. Maybe a half-ounce or so. It will astonish you. Don't tell

anyone...

Another easy one: use a lemon zester that cuts the peel into small

threads. Easier than grating unless you like blood and little shreds

of knuckle-skin mixed in with the peel. Then cut and juice the lemon.

Pastorio

Recipe Notes

May, 2000

Exported from A Cook's Books -- Recipe management for Macintosh