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Chef John's Lighter Lemon Curd

Chef John's Lighter Lemon Curd

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Chef John

Chef John

This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
  2. Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
  3. Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.
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Reviews

katie225
1

katie225

9/5/2014

I'm going to preface this by saying I've never had lemon curd so I don't know if this is normal but This came out VERY sweet! As it was my first time making this or any other lemon curd I resisted the urge to reduce or replace any of the sugar in the recipe and made it as written. It turned out a lovely consistency and was nice and lemon-y just too sweet.Got four stars because i am unaware if that's how it should be and because I would try again with much less sugar

kristifrancis
1

kristifrancis

3/7/2014

I had lost my favorite lemon curd recipe. This is pretty much it. Glad I found it. Don't change a thing.

chefwant2b
1

chefwant2b

3/1/2014

I just made this lemon curd and it turned out scrumptious! Cooling now in the frig! Lots of lemony tartness and so pretty! Mine was a lot more yellow, but I used fresh country eggs from my neighbor. Beautiful dark yellow yolks. I've been wanting to make this a long time and decided today was the day as I was afraid my bag of lemons would ruin before I could use them all. BTW, it took 4 lemons to make 2/3 cup of juice. Thought it might help others to know how many lemons to start with. Guess it also depends on how big they are, etc. Hope this helps! MAKE this recipe! You won't be disappointed.

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