A classic, rich, and tangy lemon curd, perfect as a filling for tarts or a spread for scones and toast.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 8 oz (1 cup) | Sugar |
| Rind and Juice of 2 Lemons | |
| 3 oz (6 Tbsp) | Butter, cut into pieces |
Instructions (Clarified Method)
- In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk the eggs and sugar together.
- Stir in the lemon rind, lemon juice, and pieces of butter.
- Cook over simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes).
- Remove from heat. For an extra-smooth texture, strain the curd through a fine-mesh sieve.
- Cover with plastic wrap pressed directly onto the surface and let cool completely. The curd will continue to thicken as it chills.
Note
Cooking the curd gently in a double boiler is crucial to prevent the eggs from scrambling and to ensure a smooth, creamy result.
