Perfect Lemon Curd

Perfect Lemon Curd

167
TAWNIE44 3

"Wonderfully tart, classic English lemon curd ... perfect with scones and tea."

Ingredients

16 m {{adjustedServings}} servings 138 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Footnotes

  • Note
  • You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

167
  1. 192 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I read a lot of reviews with concerns about 'scrambled eggs' which is common when eggs are cooked too quickly. As a pastry chef I always temper the eggs. Here's how to do it: Combine the juic...

I have made this several times now. I omit the zest and use 1/2 stick butter=1/4 cup. To avoid any cooked egg bits I cream the butter and sugar then add eggs one at a time mixing well after each...

I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when maki...