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Lemon Curd for Passover

Use four of the remaining egg whites from this recipe to make the meringue for Strawberry Lemon Trifle.

Martha Stewart Living, April 1998 http://www.marthastewart.com/314488/lemon-curd-for-passover
4.666665
Rated
93.3333100(3)3
  • Yield Makes 1 3/4 cups

Ingredients

    • 8 large egg yolks
    • 3/4 cup sugar
    • 1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
    • 3 tablespoons grated lemon zest
    • 1 pinch of salt
    • 1 teaspoon potato starch
    • 8 tablespoons (1 stick) margarine, cut into 12 pieces

Directions

  1. 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.

Cook's Note

Let cool, and store in the refrigerator up to 2 days.

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