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Cream on lemon yolks and butter

Lemon Curd

This luscious dessert will win everyone over! Lemon curd is one of my all-time favorite recipes — a light custard that comes together quickly and is even diet-friendly.

Annelly

Recipe author

Composition / ingredients

Servings:

Egg yolks

Sugar

200

Lemon zest (from 1 lemon)

Lemon juice (from 1.5 lemons)

Butter

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 3 g

Fats 47 % 40 g

Carbohydrates 50 % 43 g

535 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

Step 1:
Step 2:

Beat the yolks with the sugar and zest
Step 3:

until smooth.
Step 4:

Set the mixture over the heat
Step 5:

Add the lemon juice and butter.
Step 6:

Stir the mixture and keep it over the heat until it thickens.
Step 7:

Step 7:

To make the curd, I beat four egg yolks with the sugar and grated lemon zest. I set the mixture over the lowest possible heat in a heavy-bottomed saucepan — gentle, slow heating is essential here. After two minutes I add the juice of half a lemon, and a minute after that it's time to add 200 g of room-temperature butter. As it cooks, you have to stir the lemon curd constantly and never let it come to a boil, or you'll end up with lemony scrambled eggs. The moment the curd thickens, I take the pan off the heat. Serve lemon curd with tea or coffee, spooned into small dishes as a dessert on its own, warm or chilled. Served that way, you can stir in raisins or bits of cookie. Lemon curd also makes a great filling for tartlets and pastry shells, or a filling for cake. For a thicker curd, add a bit more butter. One important note: I wouldn't call this a dish for kids, since the eggs are nearly raw.