8 Servings
3 Hours
Allergens
My daughter Gabi loves lemon curd, so I wanted to include a recipe for it here. I love this version because it has no margarine or hydrogenated oils. Layer the curd with crushed ladyfingers or cookie crumbs for a show-stopping dessert.
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Yields 6–8 servings.
In a small saucepan, combine lemon juice and sugar. Cook over low heat, stirring, until sugar has dissolved, forming simple sugar syrup. Set aside to cool completely at room temperature or in the fridge.
In a small bowl, lightly beat eggs and egg yolks. Slowly add beaten eggs into cold sugar syrup in the saucepan.
Heat over low heat for five minutes, stirring constantly, until bubbles begin to form at the edges. Do not bring to a boil.
Remove from heat; press through a strainer into a bowl to remove any curdled eggs. Set aside to cool.
Serve lemon curd in individual dessert cups, or layer lemon curd and crushed ladyfingers in tall glasses, as shown. Serve chilled.
Tips:
Make sure the syrup is cold before you add the eggs, or the heat of the syrup will cook the eggs.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
