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Lemon Curd Filling

DaisyM Mar 2, 2011 05:27 AM

Do you have a great, no fail thick lemon curd filling? I'd like add it to a meringue shell and top with berries for passover. Any suggestions would be appreciated, including can I make it the day before I'm using it? Thank you!

  1. Jay F Mar 2, 2011 05:38 AM

    I use Alton Brown's recipe, which you can find on the internet. Does it matter that it has butter in it, as all lemon curd recipes do?

    If you want it thicker, you might add an extra couple of yolks.

    3 Replies
    1. re: Jay F
      DaisyM Mar 2, 2011 05:43 AM

      I'm fine with using butter. Can I make it the day before I'm using it?

      1. re: DaisyM
        Jay F Mar 2, 2011 05:49 AM

        Sure. Just be extra sure to put plastic wrap directly on the curd.

      2. re: Jay F
        chowser Mar 2, 2011 06:37 AM

        I second this--it's excellent and fail proof.

      3. JoanN Mar 2, 2011 05:40 AM

        I've made a lot of lemon curd and this is my favorite recipe for it:


        It's thick and very lemony. It keeps for a week in the fridge and I freeze a couple of jars of it whenever Meyer lemons are in season.

        6 Replies
        1. re: JoanN
          DaisyM Mar 2, 2011 05:46 AM

          Joan, I'll be making this at the end of April. Sounds like Meyer lemons won't be in season. Have you made it with just regular lemons? Any adjustments to the recipe? Thank you!

          1. re: DaisyM
            arp29 Mar 2, 2011 05:58 AM

            You can always use a combination of orange and lemon juice to give it a sweeter, more meyer lemon-like flavor. I've combined many varieties of citrus juice and have never had a problem.

            1. re: arp29
              DaisyM Mar 2, 2011 06:35 AM

              That is such a good idea. I think I'll try it out a batch of lemon and combo of lemon and orange. Thank you.

              1. re: arp29
                blue room Mar 2, 2011 08:15 AM

                You know, as many times as I've heard that Meyer lemons are lemons crossed with oranges, it never occurred to me to simply use oranges AND lemons in a Meyer lemon recipe! Thanks for the knock on my mental door.

              2. re: DaisyM
                magiesmom Mar 2, 2011 06:45 AM

                Add a little tangerine zest if using regular lemons, and it will be slightly more tart., so you might want to sub a little oj. Personally I prefer the tartness against the sweetness of the meringue. great passover dessert!

                1. re: magiesmom
                  DaisyM Mar 2, 2011 08:06 AM

                  That sounds really good. I also would prefer it more tart. After that huge meal, lighter sounds more appealing. Of course, there would be a revolt if there weren't at least 6 other desserts to choose from.

            2. twodales Mar 2, 2011 05:50 AM

              This is an part of an old Bon Appetit recipe

              1 cup sugar
              6 tablespoons unsalted butter
              1/3 cup fresh lemon juice
              2 large eggs
              2 large egg yolks
              1 teaspoon grated lemon zest

              Combine sugar, 6 tablespoons butter and 1/3 cup lemon juice in top of
              double boiler. Set over pan of simmering water and stir until sugar dis-
              solves and butter melts. Beat eggs, yolks, and 1 teaspoon lemon zest
              in bowl until well blended. Gradually whisk warm butter mixture into egg
              mixture. Return mixture to double boiler and cook over simmering water
              until curd is thick, stirring constantly, about 10 minutes; do not boil.
              Transfer lemon curd to a bowl, whisking to smooth.
              If not using immediately: Press plastic wrap
              directly in surface of curd and chill until cold, at least 1 hour.

              Also, if you are in a pinch, Trader Joe's has a nice lemon curd in their peanut butter/jam sections.

              1. c
                cheesecake17 Mar 2, 2011 10:14 AM

                sounds like a great passover dessert... please update on which recipe you end up using and how it turns out!

                1. j
                  jules127 Apr 12, 2011 11:20 AM

                  Can I ask what recipe you are using for the meringue shell? I just made individual pavlovas from simplyrecipes this weekend and they were excellent. I'm wondering how to adjust for the baking time though for making one large meringue?

                  1 Reply
                  1. re: jules127
                    magiesmom Apr 13, 2011 07:45 AM

                    for 4 eggwhites which will make a 7" pavlova I bake an hour and 15 minutes at 250, turning down to 225 if too much browning. I make more than one if I need more rather than making a bigger one.

                    A little raspberry sauce over the tart lemon curd is heaven!

                  2. drewb123 Apr 12, 2011 04:06 PM

                    I recently used Martha Stewarts and it was amazing!

                    1. t
                      TerriL Apr 12, 2011 06:46 PM

                      David Lebovitz's Improved Lemon Curd recipe is my favorite, and coincidentally, the easiest - you basically put everything in the pot at the beginning, whisk on low until the butter is melted, raise to moderate heat until thickened, and strain.


                      1. Caitlin McGrath Apr 13, 2011 01:10 PM

                        If anyone does need a lemon curd recipe that's dairy-free, as a pareve dessert or otherwise, I recommend this Alice Medrich recipe, which is zippy and very lemony, without butter: http://www.tarteletteblog.com/2006/06...

                        1 Reply
                        1. re: Caitlin McGrath
                          kennyr Apr 15, 2011 01:41 PM

                          Alice Waters has a really good one in "The Art of Simple Food" Less sugar and more lemon juice than the ones mentioned here. Also, it is cooked directly on the heat so you have to stir constantly and watch it like a hawk but it makes the best lemon meringue pie I ever tasted.She also suggests an alternative of 3 parts Meyers lemon to one regular lemon.

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