How to Make Dried Bean Curd Soup

Lemon Curd

Rinse bean curd sticks in warm water and set aside.

Recipe Summary Lemon Curd

Rich and creamy lemon curd is perfect alongside scones or sugar cookies.

Ingredients | Dried Bean Curd Soup

3 eggs

1 cup white sugar

⅓ cup lemon juice

¼ cup butter

2 teaspoons lemon zest

Directions

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.

Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Be careful not to use any corrosive metal bowls/spoons/whisks or else it will end up with a metallic aftertaste! I'm not sure how it will taste with bottled lemon juice because I always make anything that has to do with fruit fresh from my own fruit.

Info | Dried Bean Curd Soup

prep: 10 mins cook: 10 mins additional: 4 hrs total: 4 hrs 20 mins Servings: 10 Yield: 2 cups

TAG : Lemon Curd

Desserts, Fillings, Fruit Fillings,