This Super Tangy Lemon Curd is a classic sweet spread that can be used in so many delicious ways. Perfect to serve over pancakes, scones, with cake and desserts or as a cheesecake topping, you will want to keep a jar of this Low Sugar Lemon Curd in your fridge at all time!
80gr (1/3 cup)Caster Sugaror Fine White Granulated Sugar
100ml (1/3 cup + 1 tablesp.)Lemon Juice2 to 3 large lemons
60gr (4 tablesp.)Unsalted Butterat room temperature
1Lemon Zestoptional
Instructions
Prepare all of your ingredients: separate the Egg Yolks and Whites (keep the egg whites for another recipe), cut the Butter into small cubes and zest/juice the Lemons.
Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken (about 3 to 5 mintutes - see note 1).
Add the Butter cut into small cubes, a little bit at the time. Whisk until the butter has melted and is well combined with the liquid before adding more butter (see note 2). Continue until all the butter has been integrated.
Add the Lemon Zest, then continuously whisk on low heat until the curd has thickened, about 5 to 15 minutes (see note 3).
To know the curd is fully cooked and ready, do the spoon test: dip the back of a spoon in the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer (see note 4).
Optional: pour the curd through a thin mesh sieve to remove any bits of cooked eggs or lumps.
Place in an open jar, bowl or container and leave to cool down at room temperature before closing or covering the recipient. Store in the fridge for up to a week. This recipe is not suited for canning/preserving.
Notes
Yield: this recipe will make about 1 jar of Lemon Curd. It can easily be doubled or tripled if needed, simply increase the quantities accordingly.Ingredients Notes:
You can adjust the level of sweetness to your liking but increasing the sugar quantity. This curd will be relatively tangy, so I always recommend tasting the curd while it cooks and add more sugar if preferred.
Lemon size and how much juice they produce can highly vary. Make sure to measure the lemon juice quantity (in ml or cups) rather than using the estimated number of lemons.
Instructions Notes:
It does not need to be really thick, but you will need to see a small change of consistency before you start adding the butter. The exact time might vary with the temperature of your stove.
If you add all the butter at once - or the butter is too cold - the fat might split from the liquid. Make sure to add it slowly and whisk well each time until the liquid is smooth again before adding more butter.
The exact time will vary based on the exact temperature of your stove - it could take any time between 5 to 15 minutes (or even more) but make sure to keep whisking or the curd might burn. It might look like the curd will never thicken but trust me - it will! Make sure the curd never boils or the eggs will start to cook and the curd will be grainy.
You can also check the temperature of the curd to know if it is cooked. It should be around 80 to 85'C / 175 to 185'F.