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William Curley, Suzue Curley

Lemon Curd

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Preparation info
  • Makes

    925 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Lemon curd dates back to the early 1800s, traditionally served with toast, scones or as a filling for small tarts. We use curd as a layer within entremets for a different texture and it also adds a wonderful tangy flavour.

Ingredients

  • 200 ml (7 fl oz/scant 1 cup) lemon juice
  • grated zest of 4

Method

  • Put the lemon juice and zest in a saucepan and bring to the boil. (1)

  • In a mixing bowl, whisk together the eggs and sugar until light in colour. (2-4)

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