Lemon Curd

Published May 1, 2003.

Why this recipe works:

The most important step in our perfect lemon curd recipe is knowing when the curd is cooked. When the spatula leaves a clear trail (which quickly disappears) in the bottom of the saucepan, the curd is ready. If you leave it on the heat any longer, the spatula will leave a wide, clear trail as… read more

The most important step in our perfect lemon curd recipe is knowing when the curd is cooked. When the spatula leaves a clear trail (which quickly disappears) in the bottom of the saucepan, the curd is ready. If you leave it on the heat any longer, the spatula will leave a wide, clear trail as the curd becomes thick and pasty.

less

Enough to top one cake layer

Ingredients

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