Lemon Perfection: A Family Quest

Your search for the perfect lemon curd reminds me of my aunt’s similar search 60 or more years ago (“The Smooth Simplicity of Curd,” Feb. 18). An elderly English friend of my great-grandmother and grandmother used to bring a jar when she came to call but was never willing to give the recipe. My aunt began experimenting and got a wonderful result using 10 egg yolks, 1 cup of lemon juice and the grated rinds of the lemons, 2 cups of sugar and 1 pound of butter. I didn’t have her recipe, but 20 or so years ago I began making it from the “Doubleday Cookbook.” It calls for 4 eggs, 2/3 cup lemon juice and grated rind--a lot of grated rind--2 cups of sugar and 1 cup of butter. I make it every Christmas and never lose my great fondness for it. The store-bought stuff is a poor substitute.

BESS CHRISTENSEN

Lompoc