James Beard lemon filling from paperback
I have made this for years and somehow have lost the "falling apart" old paperback James Beard cookbook where I found it. It is the absolute best lemon curd and it is not in the "James Beard's American Cookery" book...the lemon filling in that one uses fewer eggs...this one is in the lemon meringe pie recipe, and uses 6 egg yolks, lemon zest, lemon juice, and I can't remember the rest of it...the paperback book has James Beard pictured on the cover wearing a white apron, cooking (of course)...does anyone have this book? I'm afraid someone threw mine out because it looked so tattered!
Was culling and reorganizing cookbooks yesterday and I think I found it. I have a mass market paperback, "The James Beard Cookbook, Newly Revised." Here's the recipe for the filling for the Lemon Pie.
6 egg yolks
1-1/2 cups sugar
Grated rind of 1 lemon
1/2 cup lemon juice
3 tablespoons butter
4 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups boiling water
Beat egg yolks, add rest of ingredients except water, and beat thoroughly. Put in a double boiler over simmering water, add boiling water to the egg yolk mixture, cook until mixture thickens, and then cook 5 to 10 minutes more. Pour into baked pie shell and top with meringue.