Passover Lemon Curd Recipes
LEMON CURD FOR PASSOVER
Use four of the remaining egg whites from this recipe to make the meringue for our Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
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.
PASSOVER LEMON CURD
Yield Makes 1 3/4 cups
Number Of Ingredients 5
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.
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