Recipe By Chef John
Rating
Published Jun 19th
Prep 15m Cook 10m Additional 1h Ready In 1h 25m
Servings 1 -1/2 cup Calories 224.8

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.

Recipe Ingredients

  • 3 large eggs
  • ¾ cup white sugar
  • ⅓ cup freshly squeezed lemon juice
  • 1 ½ tablespoons freshly grated lemon zest
  • 5 tablespoons unsalted butter at room temperature - cut into 1-tablespoon chunks

Cooking Directions

  1. 1 Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
  2. 2 Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
  3. 3 Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

Nutrition Facts

  • Calories 224.8
  • Carbohydrate 27.8 g
  • Cholesterol 118.4 mg
  • Fat 12.1 g
  • Fiber 0.3 g
  • Protein 3.4 g
  • Saturated Fat 6.9 g
  • Sodium 36.7 mg
  • Sugar 25.9 g

Reviews

  1. Normally, I LOVE Chef John's recipe. This one, however, tanked. The metal bowl is a huge NO NO. Use a pyrex bowl and a silicone whisk for the recipe to turn out fine. If you use any metal while making lemon curd, it gives a horrible metallic flavor that you commonly find in commercially available - Read more ...
  2. I added additional zest for a more lemony flavor, and dispensed with the 'double boiler', instead cooking in a non stick saucepan with a non metallic whisk. Delish!
  3. I've made this recipe a few times. Love it! I use slightly less sugar. I make it in the microwave, in increments of 30 sec. and then whisk in between. Works great every time. Typically, I crumble pieces of meringue shells into a stemmed glass, top with the lemon curd, and add a few berries. - Read more ...
  4. So tart and delicious! You can't go wrong with Chef a John recipes and this is no exception. I needed to use up some egg yolks after making meringues so I used six yolks instead of the whole eggs called for and had no problems. I've never made a custard or curd before so I - Read more ...
  5. I've never before attempted a custard or curd (always afraid of scrambling the eggs), but the video and clear instructions made it seem so ridiculously easy that I gave it a try. Glad I did - it IS ridiculously easy! The curd came out fantastic, with the lemon tartness coming through even better the second - Read more ...
  6. I'm going to preface this by saying I've never had lemon curd so I don't know if this is normal but This came out VERY sweet! As it was my first time making this or any other lemon curd I resisted the urge to reduce or replace any of the sugar in the recipe and - Read more ...
  7. I have never made lemon curd before, but now I make it a lot! So easy and delicious. Last year had a load of lemons and froze the juice in ice trays. I'm making this now with fresh juice from freezer.
  8. 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 - Read more ...
  9. 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 - Read more ...
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