Basic Lemon Curd

basic lemon curd

Lemon Meringue Tarts

Basic Lemon CurdRyan Liebe

Curd requires full attention. Undercooked, it will be runny. Overcooked, it will overthicken and clump. Cook in a heavy-bottomed pan using a whisk to sweep up curd from sides and corners. At the exact moment it boils, remove the curd from the heat and pass through a fine-mesh strainer. This curd is specifically for the Lemon Meringue Tarts.