Low Sodium Homemade Lemon Curd
Brighten your desserts with this tangy and velvety **Low Sodium Homemade Lemon Curd**! Crafted with zesty fresh lemons, rich unsalted butter, and a touch of vanilla, this recipe delivers all the vibrant flavor of classic lemon curd while keeping sodium levels at a minimum. Perfectly balanced with just the right sweetness, it's made using a simple but effective double boiler method to achieve a silky-smooth texture. This versatile spread is ideal for topping scones, filling cakes, or adding zing to breakfast yogurt. Ready in just 30 minutes, this easy-to-make lemon curd will quickly become a household favorite and is guaranteed to impress guests with its bold citrus flavor and refined homemade charm.
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Recipe Information
Ingredients
- 4 medium fresh lemons
- 150 grams granulated sugar
- 90 grams unsalted butter
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
Wash the lemons thoroughly under running water. Use a microplane or fine grater to zest the lemons to obtain about 2 tablespoons of zest. Set aside.
Juice the zested lemons to get approximately 1 cup of fresh lemon juice and remove any seeds.
In a medium heatproof bowl, combine the granulated sugar and lemon zest. Rub the mixture with your fingertips to enhance the lemon flavor by incorporating the zest into the sugar.
Add the lemon juice to the sugar-zest mix and stir until the sugar dissolves completely.
In a separate large mixing bowl, lightly beat the 3 whole eggs and 2 egg yolks until they are combined.
Gradually pour the lemon-sugar mixture into the beaten eggs while continuously whisking to prevent curdling.
Set up a double boiler by placing the heatproof bowl over a saucepan filled with simmering water. Make sure the bottom of the bowl does not touch the water.
Cook the mixture for about 10-12 minutes, stirring constantly with a silicone spatula or wooden spoon, until it thickens enough to coat the back of the spoon. Do not allow it to boil.
Remove the bowl from the heat and add the unsalted butter, cut into small cubes, and the vanilla extract. Stir until the butter melts completely and is fully incorporated.
Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any little pieces of cooked egg or zest for a smoother texture.
Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming and allow it to cool to room temperature.
Once cooled, transfer the lemon curd to a sterilized jar or airtight container and refrigerate. It can be stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 158.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 714 mg | 15% | |
*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.
