How to make it

  • In a medium saucepan bring about an inch or so of water to a simmer over medium high heat.
  • Combine the yolks and sugar in a medium sized medal bowl and whisk until smooth, about 1 minute.
  • Measure out 1/3 cup of lemon juice (add cold water if needed).
  • Add the juice & lemon zest to the egg mixture and whisk until smooth.
  • Place the bowl on top of the simmering water and whisk until thick (approximately 8-10 minutes...I whisk for the first 6-8 minutes and then switch to my electric hand mixer), light yellow in color and coats the back of a spoon when dipped in.
  • Remove from the heat and add the butter one small piece at a time. Stir well to make sure the butter is all combined.
  • Place a piece of plastic wrap directly on top of the curd which has been placed into a plastic bowl (place another piece of plastic wrap on the top of the bowl or cover with a lid).
  • Refrigerate up to 2 weeks.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • optimistic1_2 7 years ago
    is also good ontop of cheery pie, with a sugar crunch topping....
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes