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Lemon Curd
- Yield
2 cups
- Difficulty
Easy
Published 1993
Here is a tangy lemon curd recipe. Lemon curd is best used the day it is made. After that, it picks up a metallic flavor that yon can taste on the roof of your month.
Ingredients
9 3 1 cup
Method
Put the egg yolks, eggs, and sugar in a stainless steel bowl. Whisk them together and then stir in the lemon juice.
Put the bowl over a pot of simmering water and stir continually with a rubber spatula. When the curd starts to thicken, switch to a whisk. Cook the curd until thick. This will take about 5 minutes.
Strain the curd into a glass or plastic container and cover the sur
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