Dash Chef DHB100, Instruction Manual & Recipe Manual, Page: 25 / 32

25
2
³
/
cup lemon or citrus juice
½ cup white sugar
½ tsp kosher salt
7 egg yolks
4-6 lemons or citrus, zested
1 full egg
1 6" pie crust of choice, par-baked
Combine citrus juice with sugar and salt over small pot on low heat.
Whisk together egg yolks, zest, and egg using the Whisk Attachment on lowest speed (1).
Once juice is at a simmer, carefully whisk by hand hot juice into egg yolks in a thin,
steady stream.
Transfer the juice-yolk emulsion back to stovetop in the small pot over the lowest flame
possible. Whisk by hand 30 seconds to 1 minute until mixture thickens and cooks, taking care
not to curdle or “scramble” the eggs.
Transfer mixture into pie crust, smoothing the top.
Let cool in refrigerator 4 hours or until completely set.
Cut pie into “bar” shapes and serve!
Lemon curd
“bars”
Ingredients:
Directions: