Yield:产量约1-1/4杯。
I just made a double batch of this for the lemon cheesecake bars. I used the foolproof lemon curd method on the Fine Cooking website and found it to be very easy. I got it up to 175 degrees and let it cook for about 3-4 minutes at that temp until it when from a pale yellow to a more golden, less solid color. Very delicious! Plus I have a really good excuse to make Pavlova with the egg whites I don't put in the freezer!
Amazing lemon curd. Super thick. Be sure to take it far enough to get it the proper thickness. When you think it might be done... cook it a bit longer. You won't be disappointed.
我将第二次做到这一点。我对这个食谱感到非常兴奋。第一次，我将其加倍，我会说 - 花了很长时间才开始搅拌，但值得！坐在封闭的容器中坐在冰箱中过夜后，真是太神奇了。我可以用勺子吃。没有谎言。
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