Base recipe: lemon curd from French Pastry Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More (page 67) by Molly Wilkinson

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

  • Shannoncooks17 on July 03, 2023

    This is the best and easiest way to make lemon curd! It also works for making Rhubarb curd. Asked Molly how to do this and she said: hi! You can do it using the lemon curd recipe. I would roast the rhubarb and then puree it - then use the puree + lemon juice to replace the full amount of lemon juice in the recipe (2/3 cup/ or 160 ml) - let me know how it goes. I used the juice of one lemon and then the rest was the puree.

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