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Article: Lemon Curd wins by losing egg yolks
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 5, 1997
- Author:
CopyrightCopyright 1997 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Q: A friend gave me this recipe. We love its tart, lemony flavor
and pudding-cake texture, but we try to avoid all those egg yolks.
Can you adapt it?
Lemon Curd3 egg whites11/2 cups sugar (divided)3 egg
yolks1/2 cup flour1/4 teaspoon saltJuice of 2 large, or 3
to 4 small lemons (about 1/3 cup)1 teaspoon grated lemon zest
11/2 cups skim milk2 tablespoons margarine, melted Preheat
oven to 375 degrees.
In medium bowl, beat egg whites until almost stiff. Gradually
beat in 1/2 cup of the sugar until stiff but not dry; set aside.
In another medium bowl, beat with electric mixer the egg yolks,
the remaining 1 cup sugar, the flour and salt. Beat in lemon juice ...