Chef John's Lighter Lemon Curd

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Chef John
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -1/2 cup

ADVERTISEMENT

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.

Share It

Reviews (8)

Rate This Recipe
kristifrancis
1

kristifrancis

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

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.

katie225
0

katie225

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 to be useable in my house. Got four stars because i am unaware if that's how it should be and because I would try again with much less sugar

More Reviews

Similar Recipes

Microwave Lemon Curd
(361)

Microwave Lemon Curd

Perfect Lemon Curd
(155)

Perfect Lemon Curd

Chef John's Lemon Bars
(115)

Chef John's Lemon Bars

Lemon Curd
(27)

Lemon Curd

Chef John's Chocolate Mint Brownies
(18)

Chef John's Chocolate Mint Brownies

Chef John's Baked Lemon Pepper Salmon
(17)

Chef John's Baked Lemon Pepper Salmon

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Microwave Lemon Curd

>

next recipe:

Lemon Curd Tassies