The Pie and Pastry Bible
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Recipe Review
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.
Comments
southerncooker - 25th December 2011
Queezle Sister, you have me wanting some lemon curd now. I think I'll have to copy this recipe before I send my copy of this book back to the library. I've never tried curd with zest in it before. I always make mine from Gale Gand's Just a Bite since it was really good and easy the first time I made it so I never tried another recipe. Since you said this one is about the best thing you've had I know it must be wonderful.
Queezle_Sister - 25th December 2011
Its hard to resist, but I do not have much of a basis for comparison. I'll have to try some of the other recipes... and look at Gale Gand's, too.
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