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 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.Got four stars because i am unaware if that's how it should be and because I would try again with much less sugar
I had lost my favorite lemon curd recipe. This is pretty much it. Glad I found it. Don't change a thing.
I've never before attempted a custard or curd (always afraid of scrambling the eggs), but the video and clear instructions made it seem so ridiculously easy that I gave it a try. Glad I did - it IS ridiculously easy! The curd came out fantastic, with the lemon tartness coming through even better the second day. The family and I all loved it, and I'll be making this again often, although with less sugar since it's a bit sweet for my personal preference (I don't normally have sugar, so don't go by my preference - stick to the recipe!)
Update 4 weeks later: I just put my fourth batch of curd in the fridge (lime this time) and now tweak it to match my personal taste (only 6 Tbsp of sugar, 2 Tbsp of butter, and 2 to 3 Tbsp of zest). This is now a staple in my house.
Great recipe for lemon curd, but it is fairly tart so if that isn't your cup of tea have it with some fruit or as part of a desert.
Easy and good.
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.
* 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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