• 14 Ratings

This delicious recipe is courtesy of Matt Lewis.

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Recipe Summary

Yield:
Makes enough for eight 4-inch tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.

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  • Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.

  • Set bowl over (but not touching) simmering water. Continuously stir mixture with a heatproof spatula until mixture has thickened to a pudding-like texture, about 10 minutes.

  • Remove bowl from heat and whisk in butter until melted. Strain mixture through a fine sieve into a large bowl. Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming.

Reviews

14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0