Bo Friberg

Lemon Curd

Preparation info
  • Yield:

    5 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Lemon curd makes an excellent flavoring or filling and can also be used as a sauce by thinning with lemon juice or simple syrup. You will need approximately 8 medium lemons for the juice in the recipe.

Ingredients

  • 1½ cups (360 ml) lemon juice
  • Finely grated zest of 8 lemons

Method

  1. Combine the lemon juice and zest.
  2. Beat the eggs and sugar together in a heavy saucepan made of stainless steel or other noncorrosive material; do not use aluminum. Add the lemon juice and zest and the butter.
  3. Heat to boiling over low heat. Cook for a few seconds, stirring constantly, until the curd thickens. Strain immediately. Cool and use as needed.