Lemon Curd Recipe
A deliciously tart and sweet Lemon curd recipe for your scones, cupcakes and more with only 5 ingredients.
Servings 16 servings
- 4 egg large yolks
- 1/2 cup +2 TBS Sugar
- 2 Lemons Juiced
- 4 TBS Butter Unsalted
- 2 tsp zest
- pinch salt
In a heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except for the lemon zest.
Cook over medium-low heat, stirring constantly until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour.
The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle.
You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.
The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir.
If you want to make this refined sugar free, you can substitute the sugar for erythritol.
Serving: 1TBS | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 41mg | Potassium: 33mg | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 7.5mg | Calcium: 11mg | Iron: 0.3mg