Lemon Curd

Around My French Table

Surprisingly, given how much my husband likes lemon desserts, I'd never made a lemon curd until very recently. I have been well-versed in lemon meringue pies, but those generally have other thickeners in them, like cornstarch.

The first time I made it was for the Meyer Lemon Tart (https://cookwithheather.com/Dinner-in-French-Meyer-Lemon-Tart-with-Olive-Oil-and-Fleur-de-Sel/) but we didn't use that as-is. It got baked in a crust to help it set up, so getting the consistency just right wasn't quite as important.

This one turned out perfectly, following the instructions in the book almost exactly (though it took a little longer than stated to get the texture right.) I think even after refrigerating, the other recipe ended up a bit looser than this -- and I cooked that one longer on the stove.

I would definitely make this recipe again -- it was easier than the last one, and turned out a bit better in my opinion. Flavor-wise, they were very similar, so I think the short cut in this one -- no heating the rest of the ingredients then tempering the eggs before cooking it all together -- is worth the time (and effort) savings. If you prefer the flavor with the zest added, you can use it in this recipe too, but you'll probably want to strain it out for texture.

This is almost exactly how I made it, but the original recipe uses regular lemon juice: https://hipparis.com/meyer-lemon-curd-from-dorie-greenspans-around-my-french-table/

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