Lemon Curd
HB-3615 · Hand-built original · Western
A small-batch lemon curd of yolks, lemon juice and zest, sugar and butter, cooked to a custard consistency.
WesternDessert, SaucesServes 1602 kcalVegetarianGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: lemon
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:160quantities adjust to match
Ingredients
- 3 tbsp caster sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks
- 1¾ oz unsalted butter, cut into ½ in cubes
- pinch salt
Method
- Rub the sugar and zest together with your fingers in a small bowl.
- Put the lemon sugar in a small saucepan with the yolks and whisk to combine, then add the lemon juice, butter and salt and mix.
- Cook over medium heat, whisking now and then as the butter melts and then constantly, until the first bubble appears at about 3–4 minutes, whisk for 1 minute more and remove from the heat at a custard consistency.
- Pour into a small bowl, cover with wrap touching the surface, cool on the counter for 30 minutes and refrigerate for 1 hour before serving.
Nutrition (per serving, where published)
2 kcalCalories
0.1 gProtein
0.3 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0 gSugars
1 mgSodium
4 mgCholesterol
2 mgPotassium
1 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data