Lemon Curd Filling
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!
re: Caitlin McGrath
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.
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.
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.