How can I chill the lemon curd faster?

Place the pot of hot lemon curd over a container filled with ice. Stir occasionally to help it cool faster.

Is the recipe supposed to call for only the egg yolks?

No, use the whole egg. Whites and yolks.

Hey there lemon lovers! I've got the perfect jello salad for you! This smooth, creamy lemony salad will make your taste buds pop and mouth water!

Units Scale

Add the sugar, butter, fresh lemon juice and fresh lemon zest to a small pot.
Bring to a boil.
While the ingredient in the pot are heating, soften the unflavored gelatin in the tablespoon of water.
Once the ingredients in the pot are boiling, add the softened gelatin to it and whisk until it's dissolved.
Crack eggs into a small bowl or 2 measuring cup and whisk to beat.
Pour the hot lemon liquid from the pot into the eggs in a slow stream while whisking vigorously until all the hot liquid has been added.
Pour back into the pot and simmer until it thickens enough to coat the back of a spoon.
Remove from the heat and pour into a container and refrigerate until chilled through. This will take about 3-4 hours.
Put the chilled lemon curd in a mixing bowl and beat with beaters until it is smooth.
Beat one container of cool whip into the lemon curd until smooth and well incorporated.
Fold in the second container of cool whip.
Serve or chill until you're ready to serve.

To chill the lemon curd quickly place the hot pan of curd over a container filled with ice.
You can substitute 4 cups of whipped heavy cream for the cool whip. You will need to whip 2 cups of cream to stiff peaks.

Keywords: lemon, jello salad, old fashioned jello salad