Versatile Lemon Curd
This tart, creamy lemon spread is easy to make and adds a puckery addition to tarts, cakes, and more. Lemon curd is the classic name for it, but just think of it as an almost impossibly yellow, lemony, pucker-y, spreadable addition to your repertoire. We use this curd in our Lemon Tart in a Shortbread Crust recipe.
It is also lovely spread on muffins or scones. Adding lemon zest adds more flavor, but also adds a texture. If you want the cream to stay silky smooth, leave it out. Lemon curd is all about the bright, clean, lemon flavor; please use freshly squeezed juice. Also, while you can make this in the top of a double boiler, I have found that with constant supervision – do not walk away from the stove top – you can make this more quickly and easily over low to medium direct heat. Just use a pan with a heavy bottom and watch it carefully. If you have a saucier pan, with a rounded bottom, you will be able to whisk the lemon cream most easily without any scorching.
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Lemon Curd can be used as a tart filling or as a spread for muffins or scones.
Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); serving size 1/4 cup (60 ml)
- 4 large egg yolks, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups (298 g) sugar
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, at room temperature, cut into pieces
- 1 teaspoon finely grated lemon zest, optional
Place the eggs, yolk, sugar, and lemon juice in a medium sized, heavy-bottomed saucepan and whisk together to break up the eggs. Add the butter and cook over medium-low heat, whisking frequently. When the mixture begins to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180F/82°C. (The temperature is more important than the time it takes, and the cream itself should not boil.) The curd will thicken and form a soft shape when dropped from a spoon. It will also begin to look a bit translucent. If desired, stir in the zest after removing from the heat. Let cool to room temperature, stirring occasionally to release the heat. Refrigerate for at least 6 hours or up to 1 week in an airtight container.