Bo Friberg

Lemon Curd

Preparation info

  • 5

    cups
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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

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

Method

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