Lemon Curd

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About a year ago I traveled to Provence with my mother and took cooking lessons with a wonderful Maître Cuisinier de France, Chef Renè Bèrard. Over the course of five days I learned many Southern French cooking techniques. One of my favorites was how to make lemon curd.

This recipe is so quick and simple. The refreshing lemony custard is the perfect summer treat and it will only take you about 20 minutes from start to finish.

Lemon Curd

4 lemons
2 sticks (1/2 lb) butter, cut in to small pieces
1 cup sugar
8 eggs

1.    In a saucepan cook the lemon juice with the sugar, then add the butter. Stop the cooking when all the butter has melted
2.    In a separate bowl, beat the eggs (like for an omelet). Add to the lemon mixture while stirring.
3.    Cook on medium high heat while stirring with a small whisk. Turn off the heat after the first boil.
4.    Strain the mixture with a sieve while pouring in to a flat dish.
5.    To prevent a skin from forming on top of the lemon curd, rub a small piece of butter (about a tablespoon) over the surface once in the dish. (See picture at right).Hosterllerie Berard Cooking School  Cadiere dAzure, Pro (26)

Yields about 2 cups

The lemon curd can last up to 5 days in the fridge.  Make sure to cover with saran wrap and then with tin foil. This is a very versatile recipe. You can fill a pie shell with the curd and top it with meringue, mix with fresh berries like raspberries or blackberries, fill cannoli shells with the curd, or just eat plain.

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2 responses to “Lemon Curd

  1. I always thought that curds (lemon, lime etc.) seemed so difficult, but this looks like something I could do. Thanks for sharing!

    • This is really, really simple. And it’s fun to make because you can literally tell the moment it goes from a liquidy substance to a custard. Pastry cream is also a similar process (although I think slightly more complicated with a few more steps). We learned how to make that in the same lesson.

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