Homemade Lemon Curd
An easy recipe for a tart lemon curd; use as a filling or as a spread.
Yield: 12
Calories: 41kcal
Materials
- 1/4 cup granulated sugar
- 2 Tbsp. cornstarch (see Notes below)
- 3 egg yolks
- 3/4 cup cold water
- 3 Tbsp. lemon juice
- 1 Tbsp. lemon rind, grated
Instructions
- In small saucepan, whisk together sugar, cornstarch, yolks, and water until will mixed and there are no lumps.
- Heat over low heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute more, then remove from heat.
- Stir in lemon juice and rind. Refrigerate uncovered approx. 20 minutes until room temperature. Stir once while cooling. Enjoy!
Notes
The 2 tablespoons of cornstarch in the recipe is used for when the lemon curd is used as a filling when baking something like a cake.
If using the lemon curd as a spread, I recommend using 1 tablespoon or less, depending on how thick you like it.
Nutrition
Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 3mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg