Easy Lemon CurdFrom RIVER HOUSE BED AND BREAKFAST
- 4 large egg yolks, lightly beaten
- one whole egg, lightly beaten
- 1 cup sugar
- ½ cup bottled lemon juice
- ½ cup butter
- 1 teaspoon dried lemon peel
Whisk egg until smooth in medium heavy one quart saucepan.
Add sugar and lemon juice, whisking until well mixed.
Cook slowly over medium low heat, stirring constantly,
until mixture thickens enough to coat back of wooden spoon (10 to 12 minutes).
Remove pan from heat.
Cut butter into tablespoon size pieces and stir, one piece at a time, into warm mixture until melted and fully absorbed.
Stir in lemon peel.
Serve warm with waffles, pancakes, and crepes.
Serve cold as parfait layer or as topping for fresh fruit, tarts, and cakes.