The Pie and Pastry Bible
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Queezle_Sister from Salt Lake City, UT
I have prepared this twice, and both times, it transported me to lemon heaven.
I considered trying the lemon curd recipe in Dorrie Greenspan's "around my french table", but instead stayed with this recipe. Why? I'm sure Dorrie Greenspan's is delicious, but it did not call for lemon zest. Dorrie's is probably easier - it uses whole eggs rather than just yolks, and it adds a bit of corn syrup. It also uses a bit less butter. Some day I will try it, but the recipe from the Pie and Pastry Bible is absolutely dependable, and just about the best thing ever.
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