Lemon or Orange Curd

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Although perhaps not familiar to some in the United States, this thick, eggy, tart-sweet spread or pastry filling has long been a favorite on tea tables all over the British Isles. Also known as lemon butter or lemon cheese, it can be found in markets alongside the imported jams and jellies. As it can be made economically in your own kitchen and it keeps admirably, make a supply and try using it on crisp toast, as a filling for layer cakes or cookie sandwiches, or in tiny tartlets.