Lemon Curd

Preparation info
  • Makes

    1½ Cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

Lemon curd is like the filling in a lemon meringue pie but without all the starch. At its best, it’s tangy and sour and creamy, which makes it perfect when juxtaposed with richer or sweeter components such as meringue. This is the most basic of lemon curds. Many recipes call for butter. While not essential, the butter softens the fruit’s sharp acidity. You can also use browned butter (beurre noisette), which gives the curd an intense and delicious but