Lemon Custard, or Curd, depending on your skill

I used this recipe to make lemon custard. But I let it get too hot, so it curdled. So Mari got to sample Lemon Curd instead of Lemon Custard as intended. We liked it anyway!

Hint to the reader (i.e. me if I come back to this next time I try it)… you could reasonably start cooking the custard with direct heat, but you should finish it up over a bain marie, to prevent curdification.

Consider serving it with a sprinkling of cacao on top, for color, and for a bit of bitterness to cut the sweet.

Also: that recipe leaves you with 4 egg whites. Nothing to do but make meringues!

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