Lemon Curd Recipe
LIGHT LEMON CURD RECIPE OF TARTS WITH FRESH BERRIES
3/4 cup granulated sugar or 1 cup Splenda
3 tablespoons corn starch
Dash salt
1 cup water
1 whole egg, room temperature, lightly whisked
1-2 tablespoons unsalted butter
Zest and juice of two lemons: enough to make 5-6 tablespoons juice
1 box Phyllo cups (15 to a box)
Edible flowers, mint leaves, blueberries and raspberries for garnish
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.
©2006-2010 Rita Heikenfeld and AboutEating.com
