This is a good base recipe. In the end, I added the juice of an extra lemon since the curd had more of a butter taste than lemon. It was still good, but not as lemony as one would expect and hope. A couple of changes I will make next time: 1- use egg yolks (no whites). Although I combined all ingredients before even turning on the heat, I still had bits of cooked egg whites that I had to strain; 2 - use 5 or 6 tablespoons of butter instead of an entire stick. Also, it took my mixture nearly 15 minutes to begin bubbling. Still, this recipe is a great jumping off point for those of us who had never attempted to make lemon curd before. Thank you for sharing.
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This is a good base recipe. In the end, I added the juice of an extra lemon since the curd...