Francisco Migoya

Lemon Curd

Preparation info
  • Yield:

    1.2 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Method

  1. Line a half sheet pan with a nonstick rubber mat. Place a 1.25-cm/.5–in-deep frame inside the sheet pan.
  2. Pour the warm curd into the frame.
  3. Let it set in the fre