Lemon Curd is a rich, creamy and slightly tart /English dessert, topping or spread. This well used recipe comes from B & K’s Great Great Grandmother, Evelyn. Use Lemon Curd in small tarts and top with whipped cream as she did, use it for a spread between cakes layers or put a little on scones and English Muffins.
Lemon Curd
Use a double boiler if you have one or improvise, because mixing these delicate ingredients over direct heat can lead to burning. Never let the water touch the bottom of the cooking vessel, just let the water boil away and give yourself a few minutes to make this incredible dessert!
High in CHO, a little goes a long way! This recipe is not too sweet and not too tart. If you like it more acidic add another TBSP lemon juice.
Ingredients
- 3 beaten eggs 0 CHO
- 1 cup (200 gr) sugar 200 CHO
- 1/2 cup room temperature butter 0 CHO
- 1 tbsp lemon zest 0 CHO
- 3 tbsp lemon juice 0 CHO
TOTAL CHO 200 CHO
- TOTAL WEIGHT 437 GRAMS
- 200 CHO DIVIDED BY 437 GRAMS = .457 CHO/GRAM
- 1 TBSP = 17 GRAMS (.457 CHO x 17 GRAMS) 7.76 CHO/TBSP
- ¼ CUP = 4 TBSP (7.76 CHO x 4) 31.07CHO/1/4 CUP
Instructions
- Depending on the size of your lemons, we usually need 1.5 – 2 lemons to get the zest and 3 TBSP lemon juice.
- Beat the eggs in a small dish and set aside.
- Fill bottom of a double boiler with 2 inches of water and bring to a boil over high heat.
- Add first 4 ingredients (except lemon juice) to the top of a double boiler, reduce heat to medium and whisk constantly for 5 minutes. This will ensure the eggs do not curdle.
- Add lemon juice and continue to cook 5 minutes more, whisking constantly. Curd should thicken to pudding consistency. If not, increase heat and continue to cook up to 5 minutes more. The curd is done when thickened and brought just to a simmer, about 170 F.
- Let cool and refrigerate for up to 10 days.
- Freeze Lemon Curd in a tightly sealed container up to 3 – 6 months. Defrost in the fridge prior to using.
