*  Exported from  MasterCook  *
 
                             LEMON CURD FILLING
 
 Recipe By     : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         eggs
    3                    egg yolks
      1/2  cup           sugar
    6      tablespoons   strained lemon juice -- (2 lemons)
    1      tablespoon    finely grated lemon zest
    3      ounces        unsalted butter -- (6 tablespoons)
                         chilled and cut into 6 pieces
 
 In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs,
 egg yolks, sugar,
 lemon juice, and lemon zest. Add the pieces of butter, and place the
 saucepan over medium
 heat, stirring constantly over the entire bottom. Cook the mixture without
 boiling until it begins to
 developbody and thicken. Remove from heat and pour through a stainless steel
 sieve into a
 bowl. Cover the surface with plastic wrap, poke a few small slits in the
 plastic with the tip of a
 paring blade allowing steam to escape while cooling. Refrigerate (curd will
 thicken).
 
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