Lemon Curd Recipe
This delicious homemade Lemon Curd is light, creamy, tart, sweet and only takes about 10 minutes to prep. Spread it over scones, spoon over ice cream or even use as a simple filling for pies, cakes, trifles and more.
Servings: 8 people
Calories: 129kcal
Ingredients
- 1 cup Lemon Juice about 6-7 lemons
- 3 large Egg Yolks
- 1 cup Sugar
- 1 Tablespoon Corn Starch
- 2 Tablespoons Lemon Zest
- ¼ cup Butter
Instructions
- In a blender, add the lemon juice, lemon zest, egg yolks, sugar and cornstarch. Blend together until well combined.
- Add the lemon mixture to a medium saucepan and heat over medium-low while whisking constantly until the lemon mixture starts to bubble and simmer. Keep whisking for about 1 minute, or until the mixture coats the back of a wooden spoon, then remove from heat.
- Add in the butter, stirring well until butter is completely melted and mixed in.
- Transfer to a sealable container or bowl and cover it with plastic wrap to avoid a thick skin from forming. Let it cool at room temperature for about 15-20 minutes, then cover and transfer to the refrigerate to chill until completely cooled.
- Store Lemon Curd in an airtight container in the refrigerator for up to 10 days.
Nutrition
Calories: 129kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 69mg | Sodium: 4mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 95IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg