Easy Homemade Lemon Curd Recipe

The Best Lemon Curd Recipe Easy and Homemade

WebJun 25, 2020 · Instructions. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt …

1. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, add the lemon zest, lemon juice, salt and sugar. Whisk to combine.
2. Whisk in the egg yolks until smooth. Reduce heat to medium-low heat and cook, whisking constantly until the mixture thickens, 5 to 6 minutes. Don't let the mixture boil.
3. You can use the classic trick to check if the mixture is thick enough: dip a wooden spoon into the curd and draw your finger across the spoon; your finger should leave a path and the curd won't run to fill it in.
4. Immediately pour the curd through a fine-mesh sieve into a bowl. Use a rubber spatula to force all the curd through the sieve, leaving just the zest and any cooked bits of egg in the sieve. Scrape the bottom of the sieve to retrieve all the curd.

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Lemon Curd Recipe Sugar Spun Run

WebApr 27, 2022 · Instructions. Combine egg yolks, sugar, lemon juice, and salt in a non-reactive medium-sized saucepan (see note). Whisk until well …

1. Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
2. Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below for visual). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
3. Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
4. Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.

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Low Carb Lemon Curd Step Away From The Carbs

WebJul 11, 2019 · Mix well. Transfer the mixture to a non-stick saucepan, and place over a low heat. Use a non-stick whisk to stir FREQUENTLY, until …

1. Combine the eggs and sweetener in a stand mixer. When they are thick and frothy, add in the lemon zest and juice. Mix well.
2. Transfer the mixture to a non-stick saucepan, and place over a low heat. Use a non-stick whisk to stir FREQUENTLY, until the mixture has thickened, about 5-7 minutes.
3. Whisk in the butter to finish the sauce.
4. Pour the lemon curd into a container or bowl, and leave to cool. Cover and store in the fridge.

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