Basic Lemon Curd
Sweet, tart, velvety, and versatile, lemon curd is easy to make and has many uses. Fill cakes and pastries, spread it on scones or muffins, or spoon it over desserts.
Ingredients
- 6 tablespoons lemon juice, fresh
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest, finely grated
- 4 tablespoons unsalted butter, cut into small pieces, room temperature
Instructions
- Place a fine mesh sieve over a bowl. Set aside.
- In the top pan of a double boiler or a metal bowl, whisk the lemon juice with the sugar and eggs.
- Place the bowl over a pan of simmering water (the bottom of the bowl should not touch the water) and cook for 8 to 10 minutes, stirring constantly. When the mixture has thickened to the consistency of yogurt, pour it through the sieve.
- Add the lemon zest to the curd and add the butter a few pieces at a time, stirring after each addition.
- Pour it into a bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming.
- Transfer the cooled lemon curd to a jar and refrigerate for up to 2 week. Or freeze the lemon curd in small amounts for up to 1 year.
Nutrition
Serving: 2tablespoonsCalories: 152kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 85mgSodium: 28mgPotassium: 42mgFiber: 0.2gSugar: 19gVitamin A: 278IUVitamin C: 6mgCalcium: 15mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!