Lemon Curd
- Total Time
- 15 minutes, plus 1 hour’s cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups (250 grams) sugar
- 4large eggs
- 1tablespoon light corn syrup
- About ¾ cup (180 milliliters) freshly squeezed lemon juice (for 4 to 6 lemons)
- 1stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks
Nutritional analysis per serving (6 servings)
243 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 0 grams dietary fiber; 45 grams sugars; 4 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the sugar, eggs, corn syrup and lemon juice together in a medium heavy-bottomed saucepan. Drop in the pieces of butter.
- Step 2
Put the saucepan over medium heat and start whisking. You want to get into the corners of the pan, so if your whisk is too big for the job, switch to a wooden or silicone spatula. Cook, continuing to whisk — don’t stop — for 6 to 8 minutes, until the curd starts to thicken. When it is noticeably thickened and, most important, you see a bubble or two come to the surface, stop; the curd is ready.
- Step 3
Immediately scrape the curd into a heatproof bowl or canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.
Private Notes
Comments
This British person has never made citrus curd with corn syrup. I see no reason at all to add it. I also prefer to make citrus curd with egg yolks only, and standard proportions are: 6 egg yolks, 1 stick butter, I cup sugar, 1/2 cup lemon or lime juice, plus as much zest as you wish to add. No corn syrup, ugh.
Lemon curd should be made in a double boiler (these seem to have gone out of fashion, but are very useful). Paula Peck's recipe, which I have always used, calls for five egg yolks (use the whites for the meringue), half a cup of sugar (no corn syrup), the juice and zest of two lemons, and a quarter cup of sweet butter. Combine everything except the butter in the double boiler over simmering water, Add the butter little by little. Cook, whisking, until thick.
I never put corn syrup in my lemon curd. It's silky smooth and delicious. I do make in a wide bowl suspended over a pot of simmering water. No corners and less likely to overcook.
This is very good and quite easy. Quote tart!
I followed the recipe pretty closely, except I used maple syrup instead of corn syrup. And I forgot to add the butter to the sauce pan for like 5 mins XD still turned out perfectly. Best one I’ve ever had!
Made as directed. Delicious.
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