Lemon curd from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 586) by Stephanie Alexander

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

Accompaniments: Nut meringue cake

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

  • digifish_books on May 17, 2015

    Recipe available at http://slowlivingessentials.blogspot.com.au/2010/07/lemon-curd.html

  • Melanie on May 17, 2015

    Deliciously tangy - use this when you want the flavour to be full of lemon. Much brighter in taste than Herme/Greenspan's lemon cream (which I also love).

  • sundaydinners on July 27, 2013

    half the amount of butter than other recipes. Very easy to make and after about 7 mins, the mixture becomes a golden partly translucent colour. Does require standing to stir with a whisk for 10 mins. Very clean taste.

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