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Lemon Curd
Preparation info
- Makes about
1¼ cups
- Difficulty
Easy
Appears in
By Anna Olson
Published 2011
This curd can also double as a rich filling for a lemon tart (it is a little too rich and delicate for a lemon meringue pie, though), or it can be served alongside fresh berries, or as part of a shortcake with White Chocolate Black Pepper Scones.
Ingredients
⅔ cup 160 mL ½ cup 125 mL
Method
- Whisk the sugar, lemon juice, lemon zest, egg yolks, and whole egg together in a metal bowl. Place the bowl over a pot of simmering water and gently whisk the mixture by hand (you do not need to whisk quickly, and can even step away now and again), until thickened to the point that the curd leaves a ribbon on top of itself when the whisk is lifted, about 15 minutes.
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