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Lemon Curd RecipeLIGHT LEMON CURD RECIPE OF TARTS WITH FRESH BERRIES 3/4 cup granulated sugar or 1 cup Splenda Pour sugar, cornstarch and salt in saucepan. Stir and add water, whisking as you go. Heat to boiling, whisking constantly, until mixture thickens and begins to look glossy. Stir some of the cornstarch mixture into the egg. Add egg mixture to cornstarch mixture in pan and whisk over low heat until incorporated, about 1 minute. Stir in butter, zest and juice. Let cool before filling tarts. Garnish with fresh raspberries and blueberries. Makes a generous cup, enough to fill 15 tarts This is a great Lemon Curd Recipe.
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