This is a refreshing dessert when served with fresh fruit atop a meringue, or it can be used on its own as a lemon cream filling for your favorite sponge cake. You can make Pesachdik lemon meringue pie, a classic favorite, with this Lemon Curd and a ladyfinger
- 8 egg yolks -
- 3/4 cup sugar -
- 1/2 cup lemon juice -
- 2 tsp lemon zest -
- 1 tsp potato starch -
- 6 oz margarine or ¾ cup frozen oil -
1. In a heavy, nonreactive saucepan, beat together the yolks and sugar until well blended.
2. Stir in the lemon juice.
3. Cook over a medium-low flame, stirring constantly, until the mixture is thickened and resembles hollandaise sauce; it should thickly coat the back of a wooden spoon.
4. Remove from flame and stir in the margarine and lemon zest. Let cool, and the curd will continue to thicken.
Try this recipe with Pesach Pineapple Chicken!
This recipe was featured in Kosher Inspired, Issue 9, Pesach 2012. Kosher Inspired is a product of Mishpacha Magazine.