Classic Lemon Curd

Page 568

| Course Type: Spreads

(2 reviews)

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Recipe Review

A perfect balance of tart and sweet, all of the ingredients, (except for the zest), are cooked together in a saucepan over direct heat. The curd passed the visual test for doneness, (hollandaise sauce-like appearance, thickly coating the back of a wooden spoon), before it reached the required temperature so I continued to cook it. The consistency didn't change noticeably, and the mixture did, eventually reach 196F.

I used this batch for the Lemon Pucker Pie, but I wish I had doubled it to have some on hand for my morning toast!

(3) useful  

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