Combine first three ingredients in a bowl, set aside. Melt butter in
a small heavy saucepan over low heat. Add cornstarch mixture to
butter, stirring well. Stir in lemon juice.
Bring to a boil over medium heat, stirring constantly. Cook one
minute. Gradually stir in 1/4 of the hot mixture into egg, stirring
constantly. Combine both mixtures and cook, stirring constantly, 3
minutes or until thickened.
Pour through a fine mesh sieve into a small bowl. Cover and
refrigerate.
Serving
Suggestions
As a spread for any baked goods, folded with whipped cream for tart filling, etc..
Originally Submitted
6/16/2009
0 Out of 5 from
0 reviews
You can add this Lemon Curd recipe to your own private DesktopCookbook.
