Lemon Curd (Lemon Butter)
User Reviews
5.0
21 reviews
Excellent
Lemon Curd (Lemon Butter)
Report
Tangy, creamy and sweet (but not too sweet), homemade lemon curd is easy to make with just 4 ingredients! Makes just over 1 cup (300 mL)EASY - Great recipe for the novice cook. This recipe does require frequent supervision and stirring. Do not leave unattended. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Share:
Ingredients
- Lemon zest from 3 - 4 lemons
- 100 g white sugar ½ cup
- 120 mL lemon juice ½ cup. From about 3 - 4 lemons
- 1 large egg
- 3 egg yolks from large eggs
- Generous pinch of salt
- 170 g unsalted butter 1.5 sticks. Cut into small pieces
Add to Shopping List
Instructions
- Zest all lemons, and then squeeze the juice out of all of them to make ½ cup of juice (strained).
- Alternatively, carefully peel the lemon skin (just the yellow part, avoid the white part), and then squeeze out the juice to make ½ cup of strained juice.
- Place the lemon peel and sugar in a food processor and process until the lemon peel is finely processed with the sugar. If you're using a lemon zester, then you can skip this step.
- Place the sugar, lemon zest (or lemon peel processed sugar), eggs, egg yolks, and salt in a medium-sized saucepan. Whisk until you have a smooth and pale mixture.
- Whisk in the strained lemon juice, and add the butter.
- Heat the mixture over medium heat while whisking frequently to melt the butter. Once the butter is melted, increase the heat to medium high and whisk the mixture more frequently, until it registers at 200°F for a total cook time of about 10 minutes.
- For a thicker lemon curd - if you want a thicker lemon curd, cook further until the lemon curd has a jellied consistency, for a total cook time of about 15 - 18 minutes. Make sure you're CONSTANTLY whisking slowly to prevent the lemon curd from scrambling or splitting.
- As soon as the lemon curd reaches the right consistency, strain it immediately into a flat container to cool down quickly. Then place a plastic wrap on top, touching the surface of the lemon curd (to prevent a skin from forming on top), and let it cool down to room temperature.
- Let the lemon curd chill overnight in the fridge.
- Alternatively, transfer the hot lemon curd into sterilized jars, and let them cool down to room temperature, while the surface is covered with plastic wrap (that's touching the surface of the lemon curd), and the jars are closed with lids.
- Once at room temperature, chill in the fridge.
- Use as needed. The lemon curd will keep up to 10 days in the fridge.
Nutrition Information
Show Details
Serving
1tbsp
Calories
103kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
56mg
(19%)
Sodium
5mg
(0%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
265IU
(5%)
Vitamin C
2.4mg
(3%)
Calcium
7mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20tablespoons
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 5mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
Easy Pineapple Curd (creamy, tangy, perfect results!)
European, North American, American, Canadian
5.0
(30 reviews)
