An more gem from grandma Puglia! A thick and mouthwatering tomato sauce absorbs the taste of the lobster from the shell. The lobster meat can be removed and either served separately or added to the sauce. Give out over linguine.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
Ingredients
- ¾ cup fresh lemon juice
- ¾ cup white sugar
- ½ cup unsalted butter, cubed
- 3 large eggs
- 1 tablespoon grated lemon zest
Instructions
- Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
- Cook over medium-low heat, whisking constantly, until mixture thickens and bubbles, about 5 to 6 minutes.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 19 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly how the video demonstrated and it is delicious! I’m going to fill cupcakes with it!!!
Nice!! Quick & easy. I did use 1/4 cup salted butter and 1/4 cup unsalted butter to give a little flavor. It’s advisable to lightly beat your eggs prior to adding to the sugar & lemon juice.
Very nice consistency and flavor. Thickened in just about 5 minutes with constant stirring. I did cream the sugar butter and zest first, added the eggs and then the juice. Then put the mixture on the burner in an aluminum pan and stirred away.
It is delicious and quick! I always get the flecks of cooked egg white when I make this particular lemon curd, but the solution is to put it through a sieve. This removes all of the cooked white, and it has a really delicious flavor.
Thanks TAWNIE44 and thank you to SIDCAES for leaving the advice about tempering the eggs. I followed that advice then proceeded with the recipe using the stated ingredients and this is actually the BEST lemon curd I have EVER made! This is the only recipe I will stick to from now on. What I particularly like is the fact that you get to use the whole egg, and not worry about separating the yolks which is typically what happens when making lemon curd to gain that thick texture. It does take longer than 15 minutes, but this is a very small compromise for the outcome which ensures no scrambled eggs! THANK YOU!
Thank you for including how much of each ingredient to put in. I saw one that had higher ratings but they did not tell you how much of each ingredient to put in I’m not sure how they got their ratings. This was very easy.
So easy and delicious. I would recommend thoroughly beating the eggs first, otherwise you may get little white flecks if there is a thick piece of white.
Such an easy recipe and since this was my first time making lemon curd I read some reviews and decided to whisk the eggs before I added the other ingredients and I absolutely had no problem with what some called “scrambled eggs.” Thank you for the great advice, I’m definitely making this delicious and very easy recipe in the future with my homegrown lemons!
Whisking the eggs before mixing with other ingredients helps prevent curdling. Great, quick recipe.
Scramble the eggs in a separate bowl, then dump everything into a double broiler. Successfully made lemon curd and not lemon egg drop curd lol.
Made this with Meyer lemons … came out great. I did cook it very very slowly at a very low heat for at least 15 minutes as to not “break” the eggs and butter, whisking the entire time. Was really delicious .. Meyer lemons made it less tart than with regular lemons.
Quick and easy, thick and creamy. Delicious!
It worked beautifully. Quick and delicious. Thanks.
I have made this recipe twice already and both times it has turned out amazing.People are having problems because they are cooking it too quickly. Just be sure to cook it very slowly and yes it does take more than 5 minutes but otherwise excellent.
I made this and it was great. Just based on the reviews I’m going to guess this is one of those recipes where if you cook you just do it the way you know it goes, and if you don’t cook, this recipe includes none of the information you need to succeed. If you’re here for vague proportions to follow; great. If you’re here to learn how to make lemon curd; don’t.
There were a few minor things I found problematic with this recipe: 1) You should only use egg yolks. Save the egg whites for something else, like making meringues for lemon curd pavlovas. 2) You should cook this in a double boiler to slowly heat the eggs. Direct heat increases the risk of the eggs scrambling. 3) Press the finished curd through a sieve to remove the zest and any gnarly bits of cooked egg.
Recipe is perfect for a filing in a cake, which is what I was looking for. Nice and lemony and thick. Would be nice for a pie too, but I would double the recipe for a pie. My eggs bended nicely as I left the heat low and stirred continuously.
I havent made lemon curd in years. I always made it with only egg yolks. I tried this recipe. It tasted very eggy. It did not get thick. It had pieces of cooked egg white in it. Never again. I wasted 3 eggs and 1/2 cup of butter. Next time, only egg yolks!!
Took way longer than 6 minutes but it worked:)
5 STAR for Taste and Ease! Bookmark this one!!!! I used 5 yolks instead if 3 whole eggs —to avoid cooked egg whites, or just make sure you beat the eggs really well before adding.
I made it using limes rather than lemons; it took 5 limes to make 3/4cup of juice. Worth noting that, if you use a non-metallic double boiler, it does taste better and end up smoother (as it will heat more evenly and gradually) but it takes longer to properly thicken and doesn’t bubble, so you need to judge when it is thick enough. You’ll not get scrambled eggs this way either. I used the cream-sugar-and-butter-first method given by Anonymous this time and it worked nicely. Don’t forget to sterilise the jam jars and lids first using boiling water if you intend to keep the curd for longer. Fill them almost to the top and screw the lids on before they cool for optimum keeping. These quantities are just right for filling two 320g jam jars.