Lemon Curd

Lemon Curd could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 8 and costs 46 cents per serving. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 203 calories. A mixture of butter, lemon zest, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 552 people were glad they tried this recipe. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Taste and Tell Blog. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Lemon Charlottes with Lemon Curd and Candied Lemon Peel, Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry, and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd are very similar to this recipe.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup butter, cut into small cubes

3 eggs

3/4 cup fresh lemon juice (from 4-6 lemons)

zest from 1 lemon

3/4 cup sugar

Equipments:

stove

bowl

pot

whisk

Cooking instruction summary:

Fill a small pot with about 1 inch of water and place on the stove over medium heat. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove without the bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs. Whisk well. Place on the pot on the stove, and start whisking.Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.

 

Step by step:


1. Fill a small pot with about 1 inch of water and place on the stove over medium heat. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove without the bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs.

2. Whisk well.

3. Place on the pot on the stove, and start whisking.

4. Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter.

5. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.


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The tea bag was created by accident, as tea bags were originally sent as samples.

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