Incredibly Easy Lemon Curd Ecuadorean Style
Brighten up your kitchen with this "Incredibly Easy Lemon Curd Ecuadorean Style" recipe, a delightful twist on the classic citrus spread. Bursting with the tangy freshness of freshly zested lemons, this velvety curd is elevated with a touch of warm cinnamon and aromatic vanilla for a unique Ecuadorian-inspired flavor. With just 10 minutes of prep time and a simple cooking process, this foolproof recipe will have you whisking up a luscious, creamy custard perfect for spreading on toast, layering in desserts, or drizzling over pancakes. Whether you’re a seasoned cook or a newbie in the kitchen, this recipe’s smooth texture and bold citrus punch balanced with subtle spice will make it a standout. Make it ahead and let the flavors meld for an irresistible treat that’s as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large (for juice and zest) Fresh lemons
- 200 grams Granulated sugar
- 4 pieces Large egg yolks
- 113 grams Butter
- 1 pinch Pinch of salt
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Ground cinnamon
Instructions
Wash the lemons thoroughly, then zest them using a fine grater. Set aside the zest, and cut the lemons in half to juice them. Strain the lemon juice to remove seeds and pulp.
In a medium-sized, non-reactive saucepan, combine the lemon zest, lemon juice, granulated sugar, and a pinch of salt.
Place the saucepan on low heat and warm the mixture until the sugar is fully dissolved, stirring occasionally.
In a separate bowl, whisk the egg yolks until smooth. Slowly temper the yolks by whisking in a few tablespoons of the warm lemon mixture. This will prevent the eggs from scrambling.
Gradually add the tempered egg yolks back into the saucepan with the lemon mixture, whisking continuously.
Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens to a custard-like consistency. This should take about 8–10 minutes. Avoid boiling the mixture to prevent curdling.
Once thickened, remove the pan from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps.
Immediately stir in the butter, one piece at a time, until fully incorporated. Then mix in the vanilla extract and ground cinnamon for an Ecuadorean twist.
Transfer the lemon curd to a clean glass jar or container. Allow it to cool to room temperature before refrigerating.
Chill for at least 2 hours to allow the flavors to meld. Serve as a spread, dessert topping, or ingredient in your favorite recipes.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 211.6 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
