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2 reviews, average rating 5.0 / 5

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Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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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 Pa... Read more

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southerncooker · 14 years ago

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 · 14 years ago

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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Zosia

14 years ago

★ ★ ★ ★ ★ 5/5

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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 s... Read more

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Classic Lemon Curd

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Queezle_Sister

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Zosia