The primary difference between a curd and a custard is the amount of zest/juice involved. When I make a small batch of curd for myself, I use about three tablespoons of zest, and a half cup of juice (to three eggs). Lara and I made a double batch of custard (because she likes to preserve things), and for that entire thing we only used two tablespoons of zest and four cups of juice (to twelve eggs, plus twelve additional yolks). Now sure, four cups of juice sounds like a lot...
|...and it IS, especially when you're the one squeezing it...|
|By the way, this is what the rinds of four cups' worth of lemon juice looks like.|
|Lara cracking yolks...|
As soon as we got home today, I couldn't help myself: I cracked open one of the jars of custard. And, um, there were no survivors...
|Neeps is disgusted by my lack of restraint.|