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

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.

 
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

 

15 Ratings

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.

 
May 16, 2015

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!)

 
Jan 31, 2015

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.

 
Dec 23, 2014

Easy and good.

 
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.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 118 mg
  • 39%
  • 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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About the Cook

 
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