"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Curd, by Leola White, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lemons 2 eggs 3 egg yolks 2 T. milk 1/2 c. sugar 6 T. cold unsalted butter, cut into small pieces
Wash and dry lemons. Grate the zest of one of the lemons on the small holes of a grater or Microplane. Juice the lemons; there should be about 1/2 cup of juice. Beat eggs, yolks, milk and sugar together. Stir in the lemon juice and zest. Set mixture over medium-low heat and whisk until eggs are thickened and warm. Add butter a few pieces at a time, stirring until each addition is blended into the eggs. Continue stirring until mixture is thick enough to coat a spoon. When thick, pour into a bowl or glass jar to cool. Cover and refrigerate.
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