Lemon Curd

Drygast, 2022-12-30

A delicious, sweet and sour lemon curd.

Servings	30 Portions
Tags	Condiments \| Egg \| Fruits \| International
Allergens	Eggs, Milk
Cook Time	30 min

I made this with 2 whole lemons that I first zested and then squeezed with a lemon press. It turned out to be almost exactly 100g of the medium-sized lemons I used. It might be tempting to use pre-squeezed lemon juice, but it usually tastes different to fresh-squeezed lemon, so I wouldn't use pre-squeezed for this recipe.

I've made this with a bowl over a real water bath, but if you're just careful and stir constantly at a medium temperature, it works just as well in a saucepan. You just have to pay attention and learn when it's time to take the pan off the heat. If you want to be extra careful, you can check the temperature of the cream, which should be 83°C when it's time to take it off the heat.

Cook Mode (Prevent your screen from going dark)

Directions

Lemon Curd

Pour sugar, eggs, lemon zest and lemon juice into a saucepan. Heat on medium heat while stirring constantly.
It will take a while, but eventually the curd will thicken. Take it off the heat and pour through a sieve into a bowl.
Add the butter and let it melt while stirring the curd. You can possibly use a hand mixer here, but I think it works just as well just stirring with a spoon.
Pour the curd into an airtight container and store it in the fridge for up to a week.

Nutrition Facts*

	Total	Serving	100 g
Energy	1148.16 kcal	38.27 kcal	299 kcal
Carbohydrates	143.73 g	4.79 g	37.43 g
Fat	57.41 g	1.91 g	14.95 g
Protein	13.75 g	0.46 g	3.58 g
Sugar	136.67 g	4.56 g	35.59 g
Salt	0.84 g	0.03 g	0.22 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.