Lemon curd from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 338) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 14, 2018

    Tangy and lemony with a good, thick consistency. The method of adding the yolks, juice, sugar etc to melted butter was new to me and it worked. I cooked it until it was 185F. I used some of it in the lemon ricotta turnovers. Note that the amount of butter listed is incorrect: it should be 170g divided (113g at the start and 57g to finish).

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