The Pie and Pastry Bible
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Recipe Reviews
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.
Zosia from Toronto, ON
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!
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