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Lemon Curd (Prodigy)

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      Title: LEMON CURD (PRODIGY)
 Categories: Desserts, Sauces, Jams, Pies
      Yield: 1 Servings
 
      5    Whole eggs
      5    Egg yolks
      2 c  Sugar
      1 c  Fresh lemon juice
      2    Lemons, grated zest only
      8 tb Sweet butter
 
  COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until
  smooth. Add the lemon juice and lemon zest and mix. Place the bowl
  over a pot of boiling water or in the top of a double boiler and stir
  vigorously with a wooden spoon until the mixture thickens. This
  mixture will not curdle, so don't worry about overcooking it a
  little. Remove the bowl from the boiling water and stir in the butter
  until melted. Refrigerated, this will keep for up to 3 months.
  
  TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F. Fill a 9-inch pie
  shell and bake for 15 minutes.
  
  Makes 1 Quart
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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