Lemon Curd by Fine Cooking
Bright, tangy, and luxuriously smooth, "Lemon Curd by Fine Cooking" is a classic citrus spread that’s as versatile as it is delicious. Made with zesty lemons, fresh eggs, creamy butter, and just the right touch of sugar, this recipe strikes the perfect balance between sweet and tart. In just 25 minutes, you'll create a silky curd that thickens beautifully without boiling, thanks to precise cooking techniques like tempering the eggs and straining for a flawless finish. Perfect as a topping for scones, a filling for tarts, or a luscious accompaniment to yogurt, this homemade lemon curd is guaranteed to elevate any dish. With simple ingredients and step-by-step instructions, it’s a must-try for both beginners and seasoned bakers alike.
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Recipe Information
Ingredients
- 3 whole Lemons (zested and juiced)
- 1 cup Granulated sugar
- 6 tablespoons Unsalted butter (cut into small pieces)
- 2 whole Large eggs
- 2 whole Large egg yolks
- 1 pinch Salt
Instructions
Zest the lemons to yield about 1 tablespoon of zest. Juice the lemons to yield approximately 1/3 cup of fresh lemon juice. Set both aside.
In a medium saucepan, combine the lemon zest, lemon juice, granulated sugar, and unsalted butter. Cook over medium heat, stirring occasionally, until the butter is completely melted.
In a separate medium bowl, whisk together the eggs, egg yolks, and salt until smooth.
Slowly pour the warm lemon mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Transfer the combined mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Avoid boiling.
Once thickened, remove the saucepan from heat and strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg.
Let the curd cool to room temperature, then transfer it to a jar or airtight container. Refrigerate for at least 1 hour before serving to allow it to fully set.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 204.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 434 mg | 9% | |
*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.
