Lemon Curd
Servings: 16 Servings
Ingredients
- ¾ cup water cold
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- ¼ teaspoon salt
- 2 large egg yolks lightly beaten
- 1 tablespoon lemon zest
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon unsalted butter very cold
Instructions
- In a small saucepan over medium heat, combine the cold water, cornstarch, sugar, salt, and egg yolks. Stir vigorously to mix the ingredients and stir occasionally as the filling cooks.¾ cup water, 2 tablespoons cornstarch, 1 cup granulated sugar, ¼ teaspoon salt, 2 large egg yolks
- After the filling begins to thicken and bubble, stir in the lemon zest and lemon juice. Let boil for approximately 1 minute.1 tablespoon lemon zest, ⅓ cup freshly squeezed lemon juice
- Remove from heat and stir in butter. Allow filling to cool to room temperature, then strain to remove any scrambled egg yolks.1 tablespoon unsalted butter
- Place in a container and place a piece of plastic wrap over the top touching the lemon curd. Transfer to the refrigerator to cool completely (about 2 hours). Remove the plastic wrap once it cools.
- Use on your favorite breakfast foods or pastries.
- Scroll up and see post for tips, FAQs, storage information, and "How to Make Lemon Curd without Cornstarch."
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and the total amount of 1 tablespoon of lemon curd. Actual calories will vary.
Nutrition Facts
Lemon Curd
Serving Size
1 tablespoon
Amount per Serving
Calories
67
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Trans Fat
0.03
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.4
g
Cholesterol
26
mg
9
%
Sodium
44
mg
2
%
Potassium
9
mg
0
%
Carbohydrates
14
g
5
%
Fiber
0.1
g
0
%
Sugar
13
g
14
%
Protein
0.4
g
1
%
Vitamin A
55
IU
1
%
Vitamin C
2
mg
2
%
Calcium
4
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
