|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 8g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade lemon curd goes way beyond taste compared to a store-bought version.
3 lemons, juiced and zested
1 tablespoon cornstarch
1 cup granulated sugar
6 large egg yolks
1/2 cup cold butter, cut into pieces
Gather the ingredients.
Measure out the freshly-squeezed lemon juice. Add any additional lemon juice, if necessary, to make 1/3 cup.
In a medium heat-safe mixing bowl that will fit over saucepan (or top of double boiler), whisk together lemon juice and cornstarch.
Whisk in the sugar, lemon zest, and egg yolks.
Bring 2 inches of water to a simmer in a saucepan or bottom of double boiler. Place the bowl on top.
For 10 to 20 minutes, whisk the egg mixture until thick enough to coat back of spoon.
Whisk in the butter a few pieces at a time until each piece is completely melted.
Scrape the lemon curd into a non-metallic bowl. Cover the top of curd with plastic wrap, lightly pressing until it completely covers the surface.
Place in the refrigerator for cooling.
- Once cool, the lemon curd should be kept in an airtight container in the refrigerator for four weeks or frozen for up to one year.