Information
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
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.
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%)