Lemon curds for dianncy64

M

marilynfl

Moderator
Diann,

You can use either of these for a lemon meringue pie. Use an 8" baked shell or shortbread crust. This recipes ends up with 2 extra eggwhites for the meringue, but you'll need to supplement that with at least one or two more.

This first one is from FineCooking. I've been making ever since it was posted at Gail's (forgive me for not researching the original angel who put this out there.)

It's great and has a mellow, lemony taste.

It was one of my first "canning" attempts. Stays perfect for at least 2 months.

http://www.taunton.com/finecooking/recipes/lemon_curd.aspx

 
More lemony lemon curd

I made several batches of this last year and think it has a slightly cleaner, more lemony taste. However, it will depend on your lemons. They could push it over to bitter, so do a small batch of each and see which one you like.

This one also cans very well.

I left my comments inside the link below to show how I used a stick blender to wiz everything. Never had a lump yet. Not sure who the original poster was back at Gail's, but I thank Lisa in LA everytime even if she wasn't the original. She encouraged it.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=42906

 
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