Lemon Curd For Passover Recipes

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PASSOVER LEMON CURD



Passover Lemon Curd image

Yield Makes 1 3/4 cups

Number Of Ingredients 5

2 large eggs plus 6 large egg yolks
1 cup sugar
Pinch of salt
Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

Steps:

  • Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

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  • Mini Lemon Pavlovas by The Peppermill. This classic light dessert is perfect after a heavy Yom Tov meal.
  • Passover Lemon Tart 2 Ways by Rachel Kor. This lemon tart is really easy and quick to make and has the most delicious lemon flavor. It’s perfect for a light dessert after dinner, or a refreshing dessert after lunch.
  • Pesach Lemon Curd Blueberry Tart (Gluten Free) by Sam Adler. This lemon-blueberry tart is so simple to prepare in advance and assemble right before serving.
  • Fluffy Lemon Custard from the Nitra Cookbook. Creamy, airy lemon custard is a light and refreshing finale to a heavy Yom Tov meal. Can be served alone, with a simple garnish as pictured here, or layered with fruit or Pesach crumbs in parfait glasses.
  • Strawberry-Lemon Passover Biscotti by Faigy Grossman. I’m so excited about the outcome of these cookies — I can’t wait to use this concept year-round!


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