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Lemon Curd Recipe
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Lemon Curd Recipe

30 Min(s)
30 Min(s) Prep
Add our Lemon Curd Recipe to your go-to library. This Lemon Curd Recipe explains everything you need to know about the versatile dessert filling.
What You Need
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28 servings
Original recipe yields 28 servings
2 whole egg s
2 egg yolk s
1 cup sugar
2 tsp. zest and 1/2 cup juice from 3 lemon s
6 Tbsp. butter, cut into small pieces
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Let's Make It
1
Whisk first 3 ingredients in top of double boiler until blended. Stir in lemon zest and juice. Place over simmering water on low heat. (Do not allow simmering water to touch bottom of top pan.)
2
Cook 10 min. or until lemon mixture reaches 170ºF when tested with cooking thermometer, stirring constantly. Remove from heat. Gradually add butter, stirring after each addition until most the butter is melted. Stir until completely melted.
3
Pour into bowl; cover with plastic wrap or waxed paper, pressing wrap directly onto surface of curd to prevent skin from forming on top. Cool completely.
4
Refrigerate up to 1 week before using as desired. (See tip.)
Kitchen Tips
Tip 1
Serving Suggestion
Substitute 1 cup of our Lemon Curd Recipe for the 10-oz. jar of lemon curd in the following recipes: Lemon Curd & Cream Bars, Mini Lemon Mousse Cups, Lemon-Lime No-Bake Cheesecake or Luscious Lemon Pound Cake.
Tip 2
Double Boiler Substitute
A double boiler is often used when preparing heat-sensitive foods, such as custards. If you don't have a double boiler, you can make your own by placing a heatproof bowl over a saucepan of simmering water on top of the stove. Be sure to use a bowl that fits snugly over the pan. Most importantly, do not allow the simmering water to touch the bottom of the bowl. Use pot holders when removing the bowl from the saucepan as it will be very hot.
Tip 3
Food Facts
If cooked too long, lemon curd can become lemon scrambled eggs. A thermometer is the most accurate way to determine doneness. If you don't have a thermometer, cook the lemon mixture, stirring constantly, until mixture thickens and coats back of metal spoon. If you accidentally overcook the mixture, strain the lemon curd to remove any cooked egg.
Tip 4
Note
For best results, cut butter into small pieces as directed before beginning to cook the lemon curd. Adding the butter immediately after cooking helps lower the temperature to help prevent the curd from over cooking.
Nutrition
Calories
60
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 25mg
1%
Total Carbohydrates 8g
3%
Dietary Fibers 0g
Sugars 7g
14%
Protein 1g
2%
Vitamin A
2%
Vitamin C
4%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
28 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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