| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 2/3 cups |
Ingredients
- 1 cup sugar
- 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
- Pinch of salt
- 3 large eggs plus 3 egg yolks
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 191 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 3 g |
| Cholesterol | 140 mg |
| Sodium | 49 mg |
Reviews
I really liked it! Easy and delicious!!
Such a quick and easy way to use a surplus of lemons!
I have never made curd before and this came out perfectly!!
Easy and way better than using corn starch. The flavor is terrific.
This recipe is delicious. We were easily able to make it dairy free so everyone in our family can once again enjoy lemon curd!
Very easy to make and very delicious!
Very easy to make and very balanced.