Yield: Yields about 1-1/4 cups
This smooth, creamy mixture of lemon, eggs, sugar, and butter has a refreshingly bright, tart flavor.
Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.
Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using.
Make Ahead Tips
The curd can be made up to 5 days ahead; refrigerate in an airtight container.
Add 3/4 tsp. finely chopped fresh rosemary to the saucepan with the lemon juice and butter and bring the mixture to just under a boil. Remove from the heat and let sit for 1 hour. Bring the mixture to just under a boil again, and continue as directed.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?