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.
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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