Lemon curd is a tart but sweet spread that goes wonderfully on scones, English muffins, and toast. It can also be combined with an equal amount of buttercream frosting to make an amazing lemon buttercream frosting for cakes or pastries.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
4 lemons
Wash and dry lemons. Zest one of the lemons on a fine grater to yield about 2 tablespoons zest.
Juice all of the lemons to yield about ¾ cup lemon juice. Set aside.
2 eggs
3 eggs yolks
2 tablespoons milk
In a small saucepan, beat together eggs, egg yolks, and milk until just blended.
reserved lemon juice (about ¾ cup)
96g / ½ cup sugar
½ teaspoon salt
reserved lemon zest (about 2 tablespoons)
Add lemon juice, sugar, salt, and reserved zest. Whisk until just blended.
6 tablespoons butter, cut into small pieces
Add butter to mixture in saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat a spoon. Do not boil the mixture or the eggs will curdle.
Once thickened, pour into a bowl or mason jar. Cover and refrigerate. Serve on toast, English muffins, or scones.
From MakeBetterFood.com. . (makebetterfood.com/recipes/lemon-curd/). Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007) p. 199.
Wash and dry lemons. Zest one of the lemons on a fine grater to yield about 2 tablespoons zest.
Juice all of the lemons to yield about ¾ cup lemon juice. Set aside.
In a small saucepan, beat together eggs, egg yolks, and milk until just blended.
Add lemon juice, sugar, salt, and reserved zest. Whisk until just blended.
Add butter to mixture in saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat a spoon. Do not boil the mixture or the eggs will curdle.
Once thickened, pour into a bowl or mason jar. Cover and refrigerate. Serve on toast, English muffins, or scones.
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