Lemon curd filling

 
                             LEMON CURD FILLING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Eggs
    3                    Egg yolks
      1/2   c            Sugar
    6       tb           Strained lemon juice -- (2
                         Lemons)
    1       tb           Finely grated lemon zest
    3       oz           Unsalted butter -- (6
                         Tablespoons)
                         Chilled and cut into 6
                         Pieces
 
   In a 1 1/2 quart heavybottomed saucepan, whisk briefly
   to combine the eggs, egg yolks, sugar, lemon juice,
   and lemon zest. Add the pieces of butter, and place
   the saucepan over medium heat, stirring constantly
   over the entire bottom. Cook the mixture without
   boiling until it begins to developbody and thicken.
   Remove from heat and pour through a stainless steel
   sieve into a bowl. Cover the surface with plastic
   wrap, poke a few small slits in the plastic with the
   tip of a paring blade allowing steam to escape while
   cooling. Refrigerate (curd will thicken).
   
   Recipe By     : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
   
   From: Jackie Bordelon 

 
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