5 whole eggs
5 egg yolks
2 cup sugar
1 cup fresh lemon juice
2 lemons, grated zest only
8 tbsp sweet butter
Directions
COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until
smooth. Add the lemon juice and lemon zest and mix. Place the bowl
over a pot of boiling water or in the top of a double boiler and stir
vigorously with a wooden spoon until the mixture thickens. This
mixture will not curdle, so don't worry about overcooking it a
little. Remove the bowl from the boiling water and stir in the butter
until melted. Refrigerated, this will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie
shell and bake for 15 minutes.
Makes 1 Quart
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 1 servings
Lemon Curd (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into ancient history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just basic pictorial instructions for preparing food.
Moving on, there were a couple of interesting books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the upper classes. By the advent of the 1900s, cookery books are in great demand, mostly due to more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Lemon Curd (Prodigy) recipe.
