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Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: About 1 1/3 cups (325 mL), enough to fill 16 or more cupcakes
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)