Pastorio's Lemon Curd -
Recipe By: Bob Pastorio
1/2 cups lemon juice
1/2 cups sugar
2 tablespoons butter
grated peel of 2 lemons (use the juice as part of the above amount
ofjuice)
3egg yolks
Put the juice, sugar and butter into a double boiler over, not in
simmering water. Heat to about 180F. Whip the yolks and make a
liaison - take a couple tablespoons of the hot juice and whisk it into
the eggs. Dump the egg mixture into the pan of warm juice and whisk
to mix thoroughly. Stir often. It should thicken in a few minutes.
Remove from heat, pour/spoon into a bowl and put into the fridge to
cool and set.
I must give away a small secret: put a dash of orange liqueur in
there. Maybe a half-ounce or so. It will astonish you. Don't tell
anyone...
Another easy one: use a lemon zester that cuts the peel into small
threads. Easier than grating unless you like blood and little shreds
of knuckle-skin mixed in with the peel. Then cut and juice the lemon.
Pastorio
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