Lemon Curd for Passover

By stancec44

Use four of the remaining egg whites from this recipe to make the meringue for Strawberry Lemon Trifle.

Ingredients

• 8 large egg yolks
• 3/4 cup sugar
• 1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
• 3 tablespoons grated lemon zest
• 1 pinch of salt
• 1 teaspoon potato starch
• 8 tablespoons (1 stick) margarine, cut into 12 pieces

Details

Servings 1

Preparation

Step 1

Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat.

Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.