Failproof Lemon Curd, Aka: You Couldn'T Curdle This If You Tried – a delicious recipe with unsalted butter, sugar, eggs, egg yolks, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
2
Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
3
Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
4
Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170u00b0F on a thermometer. Don't let the mixture boil.
5
Immeadiately transfer to a cool bowl and cool.
499
kcal
Calories
27
g
Fat
55
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 tablespoons unsalted butter, softened at room temperature, 1 cup sugar, 2 large eggs, 2 large egg yolks, and more.
Yes, Failproof Lemon Curd, Aka: You Couldn'T Curdle This If You Tried falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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