Lemon Curd
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)
Ingredients:
- 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
Preparation:
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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.
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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.
Notes:
Tips
- The only trick to a Lemon Curd recipe is to keep the cooking gentle so as not to scramble the eggs. Simply follow our instructions and you will be rewarded with an intensely smooth, creamy, puckery lemon curd.