Creamiest Lemon Curd
Creamiest Lemon Curd
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (approximately 4-5 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cubed and at room temperature
Directions:
- Prepare a Double Boiler:
- Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (preferably stainless steel or glass) over the simmering water, ensuring it doesn’t touch the water.
- Mix Eggs and Sugar:
- In the heatproof bowl, whisk together the eggs and sugar until well combined.
- Add Lemon Juice and Zest:
- Gradually whisk in the fresh lemon juice and lemon zest into the egg-sugar mixture until fully incorporated.
- Cook the Mixture:
- Continuously whisk the mixture while adding the cubed butter, one piece at a time. Whisk until the butter melts completely and the mixture thickens. This should take about 8-10 minutes. It’s crucial to keep whisking to prevent the eggs from scrambling.
- Check Consistency:
- To test if the lemon curd is ready, dip a spoon into the mixture. It should coat the back of the spoon and remain separate when you run a finger through it.
- Strain and Cool:
- Once done, remove the bowl from heat and strain the lemon curd through a fine-mesh sieve to remove any zest or lumps.
- Allow the lemon curd to cool to room temperature before transferring it to a jar or airtight container.
- Chill and Store:
- Refrigerate the lemon curd for at least 2-3 hours, or until it’s completely chilled and set. It will thicken further as it cools.
Yield:
This recipe yields approximately 2 cups of creamy lemon curd.
Nutritional Information (per 2 tablespoon serving):
- Calories: 110
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 55mg
- Sodium: 15mg
- Total Carbohydrates: 14g
- Sugars: 13g
- Protein: 1g
Enjoy this luscious and tangy Creamiest Lemon Curd! It’s perfect for spreading on toast, filling cakes, topping desserts, or simply enjoying by the spoonful.
