Lemon Curd
Pure and bright in flavor, this is a great lemon curd recipe that doesn't require a lot of refrigerator time to set up.
Servings: 10 people
Calories: 162kcal
Ingredients
- ¾ cup fresh lemon juice, from 4 or 5 lemons
- 1 Tablespoon grated lemon zest
- ¾ cup sugar
- 3 eggs, whisked
- ½ cup unsalted butter, cubed
Instructions
- In a 2 quart saucepan, combine ¾ cup lemon juice,1 Tablespoon lemon zest, ¾ cup sugar, 3 eggs, and ½ cup butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 7-9 minutes.
- If desired, strain the curd into a medium bowl to remove any little particles of egg that might have clumped up during cooking, or if you want your curd ultra-smooth.
- Cover bowl with plastic wrap to prevent a skin from forming and refrigerate to thicken further and to chill if desired. It is fabulous warm!
- Store leftovers in air-tight container in the fridge for up to 7 days.Makes 1 ⅔ cups.
Notes
As mentioned above, you may want to run the lemon curd through a regular sieve strainer after it's cooked, before refrigerating. The curd will be velvety smooth if you do this but it's not absolutely necessary. If you see a lot of tiny white clumps resulting from the eggs cooking a little more hard then straining will eliminate the egg particles.
Nutrition
Serving: 0.2cup | Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 20mg | Potassium: 37mg | Sugar: 15g | Vitamin A: 355IU | Vitamin C: 7.8mg | Calcium: 11mg | Iron: 0.2mg