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Posted to rec.food.cooking
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"LEMON CURD"
Becca wrote:
> Nina wrote:
>> On Sun, 4 Jan 2009 08:51:36 -0500, (Lass
>> Chance_2) wrote:
>>
>>> I was watching Paula make cheesecake this morning...and she toipped it
>>> with lemon curd.
>>>
>>> What the heck IS "lemon curd"?
>>> What do you do with it other than topping cheesecake?
>>>
>>> Lass
>>
>> Other people have put in recipes, so let me just add (1) it's easy to
>> make, (2) it's insanely yummy if you like lemon things, (3) you can
>> make other kinds of fruit curds, too, and (4) it's a great center
>> layer for a cake. As a topping for cookies (or a center for layered
>> cookies). On toast or a sweet bread. By the spoonful...
>> Nina
>
> If you have a recipe that uses egg whites, you can always make lemon
> curd with the leftover egg yolks. This is a microwave recipe and it is
> sugar free, or not.
>
> Lemon Curd
>
> 2 egg yolks
> 2 tablespoon fresh lemon juice and some zest
> 2 tablespoon Splenda equivalent (or 1/2 cup sugar)
> 2 ounces melted butter
>
> Whisk the ingredients in a microwave safe bowl and nuke until thickened.
> Will thicken more as it cools. Do not overcook.'
>
> Becca
>
>
Cool! I have wondered about making this with Splenda. Any clue
as to length of time and watts? Does one not need to stir this at
intervals?
--
Jean B.
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