Homemade Lemon Curd
Makes about 1 1/2 cups
Time 5 hr
This version of the classic, sweet-tart lemony condiment for scones and tarts is thick and silky, akin to jarred versions you’ll find at the store.
Special Diets:
Ingredients
- 1 cup sugar
- 1/2 cup lemon juice
- 3 eggs plus 1 egg yolk
- 4 tablespoons unsalted butter, cut into cubes and softened
- 1 teaspoon lemon zest
- 1/8 teaspoon fine sea salt
Method
Fill a medium pot with 1 inch water and bring to a boil.
Meanwhile, in a medium heat-safe bowl that can rest over the pot, vigorously whisk together sugar, lemon juice, eggs and yolk.
Nestle the bowl into the pot and reduce the heat to maintain a simmer in the water below.
Slowly and constantly whisk egg mixture, occasionally scraping down the sides, until very thick, 8 to 10 minutes.
Strain mixture through a fine sieve, discarding any solids and transfer to a clean, heat-safe bowl.
Stir in butter until well combined and then stir in zest and salt.
Set aside to let cool to room temperature and then cover the surface with plastic wrap and chill until cold, about 4 hours.
Nutritional Info:
Per serving: about 1 tablespoon, 60 calories (25 from fat), 2.5g total fat, 1.5g saturated fat, 35mg cholesterol, 20mg sodium, 9g carbohydrates (0g dietary fiber, 9g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup sugar
- 1/2 cup lemon juice
- 3 eggs plus 1 egg yolk
- 4 tablespoons unsalted butter, cut into cubes and softened
- 1 teaspoon lemon zest
- 1/8 teaspoon fine sea salt