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Recipe Summary

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

6 large egg yolks

3/4 cup sugar

1/2 cup freshly squeezed lemon juice (from 4 lemons)

Grated zest of 2 lemons

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

      Cook's Notes

Store lemon curd refrigerated in an airtight container up to 2 days.

Gallery

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup freshly squeezed lemon juice (from 4 lemons)
  • Grated zest of 2 lemons
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces

Directions

Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

      Cook's Notes

Store lemon curd refrigerated in an airtight container up to 2 days.

Cook’s Notes

Store lemon curd refrigerated in an airtight container up to 2 days.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lemon Curd for Red Currant and Lemon Tartlet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon Curd for Red Currant and Lemon Tartlet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest