Lemon Curd - 2 Recipe - Cooking Index
Lemon Curd - 2 Recipe - Cooking Index
| 1 | Egg (large) | |
| 1 cup | 198g / 7oz | Sugar |
| 4 teaspoons | 20ml | Cornstarch |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1/4 cup | 59ml | Water |
| 1 | Yellow food coloring - optional |
Place egg in a bowl: stir well, and set aside. Combine sugar and cornstarch in a small saucepan: gradually add lemon juice and water, stirring with a whisk until blended Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Remove from heat; let cool 1 minute. Gradually stir one-fourth of hot sugar mixture into egg, stirring constantly.
Return sugar mixture to pan; cook 1 minute, stirring constantly. Pour mixture into a bowl: stir in food coloring, if desired. Cover surface of curd with plastic wrap, and refrigerate until thoroughly chilled.
Source:
Weight Watchers Magazine, March/April 1997
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.