Chef John's Lighter Lemon Curd Recipe - Allrecipes.com
Chef John's Lighter Lemon Curd Recipe
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Chef John's Lighter Lemon Curd
All the rich, lemony goodness with less fat and fewer calories. See more
  • READY IN ABOUT hrs

Chef John's Lighter Lemon Curd

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 -1/2 cup Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
  2. Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
  3. Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.
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Reviews More Reviews

Sep 05, 2014

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

 
Mar 07, 2014

I had lost my favorite lemon curd recipe. This is pretty much it. Glad I found it. Don't change a thing.

 

11 Ratings

Mar 01, 2014

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.

 
May 07, 2014

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?

 
Apr 27, 2014

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.

 
Apr 09, 2014

Smooth,lemony rich flavor with the right amount of tartness. Found so many uses. Perfect Easter desert starters. SRS

 
Mar 24, 2014

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.

 
Feb 27, 2014

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.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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