Lemon Curd For Passover Recipes

Steps:

• Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Steps:

• Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.