The lemon curd is a very fragrant and delicious cream, made with lemon, sugar, eggs, and butter. Be sure to use untreated lemons. It’s a cream of English origin that can be used to fill cakes, tarts like my lemon curd tart recipe or simply spread on bread for breakfast. The recipe is simple and quick and is ready in just 10 minutes. You will surely be satisfied and it will win you over! Here is the recipe and you can find me on my Facebook page, on my Instagram profile, and on my YouTube channel with my videos for a greeting and a comment.
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- Preparation time: 10 Minutes
- Cooking methods: Stove
- Energy 308.00 (Kcal)
- Carbohydrates 42.61 (g) of which sugars 36.91 (g)
- Proteins 4.70 (g)
- Fat 14.02 (g) of which saturated 8.55 (g)of which unsaturated 5.52 (g)
- Fibers 1.39 (g)
- Sodium 48.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon Curd
- 2 lemons (with edible peel)
- 1/2 cup sugar
- 3 tbsp butter
- 2 eggs
- 3 tbsp cornstarch
Tools
- Electric whisk
- Jar Clean and dry (preferably sterilized)
Preparation of Lemon Curd
Wash the lemons, dry them, and peel the zest carefully to avoid the white part, as it would make the cream bitter. Then squeeze them and combine the juice with the previously obtained zest. Meanwhile, melt the butter in a saucepan over low heat using a double boiler.
In a bowl, beat the eggs with the sugar using an electric whisk. Then add the egg mixture to the melted butter along with the lemon juice, zest, and a tablespoon of cornstarch. Stir with a hand whisk to properly thicken the cream, always over low heat.
The method I use to be sure the cream is ready is to dip a ladle into the lemon curd; if it doesn’t slide off, you can turn off the heat, strain it with a sieve to remove the lemon zest, put it in the previously sterilized jar, and let it cool.
Storage
You can store the lemon curd in the fridge for a couple of days covered with plastic wrap, or you can freeze it!
