Lemon Curd

Name: Lemon Curd
Yield: Enough to top one cake layer
Ingredients: 1/3 cup, lemon juice, from 2 lemons; 2 , large eggs; 1 , egg yolk; 1/2 cup, sugar (3 1/2 ounces; 99 grams); 2 tablespoons, unsalted butter, cut into 1/2-inch cubes and chilled; 1 tablespoon, heavy cream; 1/4 teaspoon, vanilla extract; pinch, table salt

22 comments

Appears in Cook's Illustrated May/June 2003

Desserts or Baked Goods

Fruit

Quick

Fruit Desserts

This recipe compliments a lemon cheesecake perfectly.

SERVESEnough to top one cake layer

TIME20 minutes

WHY THIS RECIPE WORKS

The most important step in our perfect lemon curd recipe is knowing when the curd is cooked. When the spatula leaves a clear trail (which quickly disappears) in the bottom of the saucepan, the curd is ready. If you leave it on the heat any ...

This is a members' feature.