Recipe by Chef John
"This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes."
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freshly squeezed lemon juice
1 1/2 tablespoons
freshly grated lemon zest
unsalted butter at room temperature - cut into 1-tablespoon chunks
I had lost my favorite lemon curd recipe. This is pretty much it. Glad I found it. Don't change a thing.
I just made this lemon curd and it turned out scrumptious! Cooling now in the frig! Lots of lemony tartness and so pretty! Mine was a lot more yellow, but I used fresh country eggs from my neighbor. Beautiful dark yellow yolks. I've been wanting to make this a long time and decided today was the day as I was afraid my bag of lemons would ruin before I could use them all. BTW, it took 4 lemons to make 2/3 cup of juice. Thought it might help others to know how many lemons to start with. Guess it also depends on how big they are, etc. Hope this helps! MAKE this recipe! You won't be disappointed.
I'm going to preface this by saying I've never had lemon curd so I don't know if this is normal but This came out VERY sweet! As it was my first time making this or any other lemon curd I resisted the urge to reduce or replace any of the sugar in the recipe and made it as written. It turned out a lovely consistency and was nice and lemon-y just too sweet to be useable in my house. Got four stars because i am unaware if that's how it should be and because I would try again with much less sugar
It tastes really good and easy to make! But mine is more yellow colored and looks less creamy. I could not get the curd to turn pale no matte how long it was cooked. What did I do wrong?
I have never made lemon curd before, but now I make it a lot! So easy and delicious. Last year had a load of lemons and froze the juice in ice trays. I'm making this now with fresh juice from freezer.
Smooth,lemony rich flavor with the right amount of tartness.
Found so many uses. Perfect Easter desert starters.
I loved it. It has lots of flavor without being overpowering. I made the tarts from puffed pastry like his other recipe and it turned out really good too. I love the light and airy texture. I tried adding some cool whip to get a lighter lemon flavor and it was a hit as well. This recipe is a keeper.
First of all, I'd never had lemon curd before. Truth be told, up until a couple of years ago, I was a lemon dessert hater; ever since I first tasted lemon meringue pie that my grandmother just loved... Anyhow, this recipe and and the method is flawless. No need to mix the butter with the lemon eggs and sugar in a mixer first as I read else where.
I used lime instead of lemon (a little less than 1/2 cup fresh squeezed key lime juice) and added a little water (too much actually, instead of 2/3 cup liquid I accidentally used 3/4 cup liquid). Anyhow this worked perfectly, and this is coming from someone who likes to cook, but had never made lemon curd or hollandaise (sp) sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Lighter Lemon Curd
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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