Blender Lemon Curd
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
3 cups
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Calories
36 kcal
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Cuisine
American
Blender Lemon Curd
Description
Blender Lemon Curd is a creamy, tangy spread crafted by blending fresh lemon juice with whole eggs and egg yolks, sugar, salt, and softened unsalted butter. Using a high-speed blender accelerates the emulsification process and gently heats the mixture through friction, creating a smooth curd without the risk of scorching. The final product has a silky texture and intense lemon flavor balanced by sweetness and richness from butter and eggs.
The method involves blending the lemon juice, eggs, sugar, and salt on high speed for several minutes, then slowly incorporating butter pieces with continued blending. This yields a stable, velvety curd that thickens as it cools. Chilling overnight improves the texture and flavor cohesion.
Blender Lemon Curd can be stored refrigerated for up to 10 days or frozen for longer preservation. It is a versatile condiment suitable for spreading on breads, dolloping on yogurt, or filling pastries.
The recipe notes emphasize careful cooking of eggs to 160°F to avoid food safety issues, suggest adjustments to sugar when using Meyer lemons due to their lower acidity, and mention that using 5 whole eggs can produce a slightly fluffier curd texture. This recipe is adapted from Vitamix.
Ingredients
- 1/2 cup lemon juice fresh squeezed
- 3 egg extra large
- 2 egg extra large, yolks
- 3/4 cup granulated sugar
- salt pinch
- 1/2 cup unsalted butter at room temperature, cut into pieces (one stick
Instructions
- Put the lemon juice, eggs, sugar, and salt in your high speed blender. Blend on high for 5 minutes.
- Turn the speed down to medium and remove the little lid plug. Drop pieces of butter through the hole, one by one. Finish by blending another 30 seconds.
- Pour into a clean jar or jars. Allow to cool at room temperature, then cap the jars tightly and refrigerate until cold. Overnight is best.
- The curd will last about 10 days in the refrigerator, and can be frozen for longer storage. See details in post.
Notes
- Carefully cook lemons and eggs mixture to at least 160°F to ensure safety, as raw eggs can pose risks.
- Reduce sugar if using less tart Meyer lemons for balanced sweetness.
- You may opt for 5 whole eggs instead of separate yolks for a fluffier curd texture.
- The curd lasts about 10 days refrigerated and can be frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 36kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 20mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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