Advertisement
Lemon Curd
Preparation info
- Makes
2
half pint jars - Difficulty
Easy
Appears in
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
Smooth and creamy, this bright, citrusy fruit spread is both sweet and tart. Substituting Meyer lemons makes for a slightly sweeter flavor. The curd is versatile, perfect for filling tarts or sandwich cookies, spreading between cake layers, or slathering on scones at teatime.
Ingredients
2 or 3 ½ cup 4 oz 125 g
Method
Have ready hot, sterilized jars and their lids.
Finely grate the zest from 1 of the lemons. Cut all of the lemons in half and squeeze enough juice to measure