Dessert
Lemon Curd
PrepPr10 minCookCk10 minTotalTot20 minServesSrv~2 cups curdCa:PCa:P1:2.8
Ingredients
- Zest and juice of 4 large unwaxed lemons
- 4 whole eggs
- 2 extra egg yolks
- 1 stick unsalted butter (~8 oz), cubed
- 300 g caster sugar
Directions
- In a saucepan, whisk together lemon juice, zest, whole eggs, extra yolks, and sugar over low–medium heat.
- Stir gently as the mixture warms and begins to thicken.
- Gradually whisk in butter cubes in 3–4 stages, allowing each to incorporate fully before adding more.
- Continue cooking until the curd is thick but not boiling (to prevent curdling).
- Pour into sterilized jars, let cool, then refrigerate. The curd will set further as it chills.
Nutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 290.525
- Total Fat 110.2g
- Saturated Fat 61.1g
- Trans Fat 3.3g
- Polyunsaturated Fat 5.2g
- Monounsaturated Fat 11.3g
- Cholesterol 1405.9 mg
- Sodium 915.7 mg
- Carbohydrate 316.2g
- Fiber 1.7g
- Sugar 300.1g
- Protein 32.2g
- Calcium 188.5 mg
- Phosphorus 522.2 mg
- Ca:P ratio 1:2.8
- Vitamin A 494.3 mcg
- Vitamin C 39.8 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 1 mg
- B3 (Niacin) 0.4 mg
- B5 (Pantothenic) 1.2 mg
- B6 0.3 mg
- Folate 218 mcg
- B12 2.7 mcg
- Vitamin K 0.3 mcg
- Copper 0.1 mg
- Zinc 3.8 mg
- Selenium 81.2 mcg
