Luscious Lemon Curd
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Luscious Lemon Curd
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Homemade Luscious Lemon Curd is made using wholesome, all natural ingredients using a foolproof technique, plus I'll give you 20+ ways to use this delectable citrus-y curd.
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Ingredients
- 1 cup fresh lemon juice about 7-8 lemons
- 1/4 cup 4 tablespoons unsalted butter
- 1/8 cup 2 tablespoons heavy cream
- 4 large eggs whole
- 2 large egg yolks
- [1 cup granulated all natural cane sugar or refined white sugar]
- [1/2 teaspoon kosher salt]
- 1 teaspoon vanilla extract
Instructions
- Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
- In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.
- In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
- Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling.
- Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, about 5 to 8 minutes. Remove from heat and pour curd strain through a fine sieve. Stir in the kosher salt and vanilla.
- Cool completely, using on your favorite treats or baked goods (see post for ideas). Store in jars in fridge for 1-2 weeks, freeze for up to 3 months (thaw in refrigerator 24 hours) or can the curd for 2-3 months storage in fridge.
Equipments used:
Notes
- Did you know you can freeze Lemon Curd? Up to about 3 months, simply thaw 24 hours in fridge and use.
- Refrigerate curd in sealed container up to 1-2 weeks
- Try canning your curd, since lemon curd is wicked acidic (nod to my husband's New England roots), you’re slowly pasteurizing the eggs as the mixture thickens over the heat, so canning is safe.
- See post for ideas on the many ways to use Luscious Lemon Curd!
Nutrition Information
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Serving
2tablespoons
Calories
51kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Cholesterol
36mg
(12%)
Sodium
38mg
(2%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 21/2 cups
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 51kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 36mg | 12% |
| Sodium | 38mg | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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