← Back to Search Results
Lemon Curd

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This flavorful, tangy lemon curd is adapted from a recipe in Gourmet magazine. It’s a snap to prepare. I dub this topping “nectar of the gods,” and it’s best applied to lemon or vanilla cupcakes.

Yield: About 1 1/3 cups (325 mL), enough to fill 16 or more cupcakes

Ingredients

  • ½ cup (125 ml) superfine sugar
  • 1 tsp (5 ml) cornstarch
  • 2 tsp (10 ml) finely grated lemon zest
  • ½ cup (125 ml) freshly squeezed lemon juice
  • 4 egg yolks
  • 6 tbsp (90 ml) unsalted butter, chilled and cut into pieces

Directions

1. In a heavy saucepan, whisk together sugar and cornstarch. Whisk in lemon zest and juice and egg yolks until well combined. Whisk in butter and cook over medium-low heat, whisking constantly, for 6 minutes or until lemon mixture is thick enough to hold marks of whisk.

2. Transfer lemon curd to a bowl, placing plastic wrap directly on surface. Refrigerate for 1 hour or until cold.

 

Variation: Substitute lime zest and lime juice for the lemon zest and lemon juice.

Notes

Make sure that the egg yolks are at room temperature to help prevent the lemon curd from curdling. The lemon curd can be covered and refrigerated for up to 1 week. If your lemon curd does curdle slightly, strain the warm curd into a bowl and let cool. Proceed with recipe.

Use the chilled lemon curd as a cupcake filling.


© 2005 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 4 teaspoons Lemon Curd.

78kcal (4%)
8mg (1%)
4mg (6%)
53mcg RAE (2%)
16mg
1mg
1g
6g
0g
7g
64mg (21%)
3mg (0%)
3g (16%)
5g (8%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
good-to-the-grain Good to the Grain
by Kim Boyce
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cook-with-jamie Cook with Jamie
by Jamie Oliver
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?