Lemon curd, the quick and simple recipe
Easily make homemade lemon curd with our step-by-step recipe! You know, it's that cream we put in lemon tarts (sometimes meringued) ;-) You can also spread it on pancakes or use it to fill macarons, choux, etc. Quick to make, this treat requires only a few ingredients. Thanks to this foolproof recipe, you'll get a sweet and slightly tangy lemon curd.
Ingredients
Preparation
Combine the eggs with the sugar and the corn starch. Add the juice of 2 lemons and the zest of 1 lemon.
Mix well; then thicken it over medium-high heat, constantly stirring with a whisk.
Once the curd has thickened, remove it from the heat and add the butter cut into pieces. Mix until fully incorporated, and add the juice of 1 lemon. Mix well.
Pour this curd into a jar and let it chill for at least 2 hours.
And there you have it, your lemon curd is ready!
Observations
Acidity: Adding lemon juice after thickening the cream is not very conventional, but it will give more acidity to the cream. If you find it too acidic, add the juice of the 3rd lemon with the eggs at the beginning.
Butter: If you want to reduce the amount of butter, you can, but you will need to add corn starch for the cream's consistency.
Storage: You can keep your lemon curd for a maximum of 1 week in the refrigerator.
Nutrition
- Carbo: 19.5g
- Total fat: 11.4g
- Saturated fat: 6.5g
- Proteins: 3.6g
- Fibers: 0.8g
- Sugar: 17.7g
- ProPoints: 5
- SmartPoints: 10
