Lemon Curd
User Reviews
5
Lemon Curd
Description
The Lemon Curd recipe calls for melting unsalted butter before combining it with eggs beaten to a bright foamy consistency, fresh sieved lemon juice, granulated sugar, and lemon zest. The mixture is gently heated over medium heat, stirring constantly to prevent curdling, and thickened without boiling. After about ten minutes, it reaches the thickness of a béchamel sauce, indicating readiness. As it cools, it becomes even firmer, ideal for spreading or filling.
This curd has a classic balance of tartness from fresh lemon and sweetness from sugar, complemented by a smooth, rich butter base. The gentle cooking technique ensures the eggs set properly, giving the curd its characteristic creamy texture without scrambling.
Lemon Curd can be served on toast for breakfast or as a bright addition to baked goods and desserts. It should be stored in airtight containers in the refrigerator and will keep for up to four weeks. If overcooked, it may become gel-like in appearance but will still taste good. Using non-reactive cookware and non-metal utensils helps avoid any off flavors. Adjusting cooking time is critical to achieving the right thickness.
Before adding to dishes, the curd may be strained if a consistently smooth texture is desired. It's best used chilled but can be brought to room temperature briefly when spreading.
Ingredients
- 4 Tablespoons butter ½ of a stick, unsalted
- 2 egg room temperature
- 1 cup lemon juice 3-5 lemons, depending on the fruit, sieved to get rid of the pulp and kernels, fresh
- 1 cup granulated sugar
- lemon zest, organic, from 2 lemons
Instructions
- In a small saucepan melt the butter (see note 1).
- Crack the eggs into a small bowl and beat the eggs until bright and foamy with whisk (See note 2).
- Add the lemon juice, sugar and lemon zest to the butter. Then stir in the beaten eggs.
- Place saucepan on stovetop over medium heat. Gently heat up the mixture while stirring constantly. Don´t bring to a boil. If you have a thermometer try to stay between 185°F to 195°F (See note 3).
- After cooking for about 10 minutes the curd will start to thicken.
- Keep on simmering the mixture until it has the consistency of a béchamel sauce.
- After it is thickened fill into clean containers and let cool down.
- The mixture will thicken more while cooling down.
Notes
- Use stainless steel or enameled cookware to avoid metallic flavors; avoid aluminum.
- Beat eggs well before mixing for a smooth, bright curd color; if added through a sieve, expect a slightly darker color.
- Maintain temperatures between 185°F and 195°F to prevent curdling; if curdling occurs, blend and cool to fix texture.
- Don’t overcook to avoid a gel-like appearance; flavor remains unaffected.
- Store in airtight containers in the fridge for up to four weeks.
- Lemon curd adds brightness to toast and desserts and should be refrigerated once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 22mg | 1% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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