LEMON CURD FOR MERINGUE NESTS
Use this rich curd to fill the center of our festive Egg-Shaped Meringue Nests.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 2h25m
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Whisk together eggs and yolks, then combine with sugar and lemon juice in a small heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats back of a spoon, 12 to 14 minutes. Strain into a small bowl. Add butter a little at a time, stirring until smooth. Stir in lemon zest. Press parchment or plastic wrap directly on surface of curd to prevent skin from forming. Let cool completely in refrigerator before using, at least 2 hours and up to 2 days.
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