This recipe was given to me by acclaimed chef and artist Jonathan Horst.  He plied if from his favorite pastry shop in Paris when he was studying there.  In my experience, there is NONE better.  It can be used in so many ways.  I like to make my Lemon Meringue Pie with this Lemon Curd. 

                       Jonathan Horst's Lemon Curd 

4       Lemons

 7      eggs

     1/2     cup  granulated sugar

     1/4     pound  unsalted butter 

Grate the rind of three lemons and put in a saucepan with the juice of all four lemons.  Lightly beat the eggs and add to the lemon juice and Lemon rind. Add the sugar and stir until dissolved.  Add  the butter. Stir over medium heat.  Shortly after the butter melts, the mixture will thicken. Pour into a  prepared piecrust or use in any number of ways 

A Brief Note:  I often peel the lemon rind thinly (without any pith) and process the peel with the sugar in the work bowl of a food processor). The sugar pulls the oil out of the peel, and the peel is reduced to the equivalent of grated  lemon. 

Description:   "The taste of Paris in your own home"

The Ultimate Party

Chef Ted Weiant

(323) 851-0564 / (323) 360-5318