Nick Malgieri

Lemon Curd

Preparation info
    • Difficulty

      Easy

Appears in
Pastry Perfection
Pastry Perfection

By Nick Malgieri

Published 2014

  • About

This makes more than you need for the lemon tart, but it keeps for weeks if tightly covered and refrigerated (use it for the Traditional Vanilla Mille-Feuille variation). An enamelled small casserole is perfect for preparing it.

Ingredients

  • 120 g unsalted butter
  • 5 medium egg yolks
  • 200 g

Method

  1. Melt the butter in a medium non-reactive saucepan. Off the heat, whisk in the egg yolks, sugar, lemon juice and lemon zest.
  2. Set the pan over a medium heat and whisk until the curd gets hot and steam starts to emerge. Decrease the heat to low and continue whisking until the curd thickens. Take care not to let the curd come to a boil; move the pan on and off the