Luscious, creamy and smooth, bright sunny yellow and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is made using foolproof techniques. Perfect for gift-giving as well as everyday, holiday and special occasion desserts. It’s like sunshine on a spoon! | diy dessert recipe
Lemon Curd Tart | For the lemon curd: 4 lemons, at room temperature 1 1/2 cups sugar 1/4 pound (1 stick) unsalted butter, at room temperature 4 extra-large eggs, at room temperature 1/8 teaspoon salt More: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe/index.html
Lemon Semifreddo Recipe | Leite's Culinaria - I made this recently and found that the lemon curd part of this recipe called for significantly more sugar, egg yolks and butter than other recipes I had for lemon curd. I therefore followed David Lebovitz' recipe for lemon curd on page 71 of "Ready for Desserts" and doubled it (even though both said that it was enough for 8 servings). I then proceeded in other respects as indicated in Leite's Culinaria's recipe and it turned out great.