Zesty Citrus Lemon Curd
This vibrant Zesty Citrus Lemon Curd recipe is a delightful twist on a classic dessert favorite, originally featured in the 09/06/09 issue of Parade magazine by renowned chef Dorie Greenspan. This luscious, tangy curd is perfect for spreading on scones, filling pastries, or even dolloping on pancakes to elevate your breakfast. With its fresh and bright flavor profile, this lemon curd can brighten up any dish or dessert. Easy to make and store, this curd can be prepared in advance and will keep for up to three weeks in the refrigerator, making it a convenient yet luxurious treat to have on hand.
N/A
Servings
130
Calories
5
Ingredients
Ingredients
sugar
1 1/4 cups (granulated)
large eggs
4 (beaten)
light corn syrup
1 tablespoon
fresh lemon juice
3/4 cup (juiced)
unsalted butter
1/2 cup (cut into chunks)
Instructions
1
In a heavy saucepan, whisk together the sugar and eggs until smooth and fully combined.
2
Add the light corn syrup, fresh lemon juice, and chunks of unsalted butter to the saucepan, whisking until well incorporated.
3
Place the saucepan over medium-low heat, stirring continuously with a wooden spoon or silicone spatula. Pay careful attention to the sides and bottom, ensuring that the mixture doesn’t catch and burn.
4
Continue to cook until the curd thickens and reaches a consistency that coats the back of a spoon, about 8 to 10 minutes. Remember, do not allow it to boil, as that may curdle the eggs.
5
Remove from heat immediately and pour the thickened curd into a heatproof container or sterilized canning jars.
6
Press a piece of plastic wrap directly against the surface of the lemon curd to prevent a skin from forming. Allow the curd to cool at room temperature.
7
Once cooled, cover and refrigerate until needed. Enjoy within three weeks for the best flavor and texture.
Nutrition Information
7.5
Fat
13.75
Carbs
1.88
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Citrus Lemon Curd?
It is a vibrant and tangy dessert spread originally featured by chef Dorie Greenspan, known for its fresh and bright flavor profile.
Who created this lemon curd recipe?
The recipe was created by the renowned chef Dorie Greenspan and featured in Parade magazine.
How many ingredients are needed for this recipe?
There are 5 main ingredients: granulated sugar, large eggs, light corn syrup, fresh lemon juice, and unsalted butter.
What is the first step in making the curd?
In a heavy saucepan, you must whisk together the granulated sugar and beaten eggs until the mixture is smooth and fully combined.
How much lemon juice is required?
The recipe calls for 3/4 cup of fresh lemon juice.
What type of butter should be used?
You should use 1/2 cup of unsalted butter, specifically cut into chunks for even melting.
How long does it take to cook the curd?
The curd typically takes about 8 to 10 minutes to thicken over medium-low heat.
How do I know when the lemon curd is finished cooking?
The curd is done when it reaches a consistency that is thick enough to coat the back of a spoon.
Can I let the lemon curd boil?
No, you should not allow the mixture to boil, as the high heat may curdle the eggs.
How should I store the lemon curd?
Once cooled, cover the curd and refrigerate it; it will keep for up to three weeks.
How do I prevent a skin from forming on the curd?
Press a piece of plastic wrap directly against the surface of the lemon curd while it cools.
What are some serving suggestions for lemon curd?
It is perfect for spreading on scones, filling pastries, or dolloping on top of breakfast pancakes.
How many calories are in a serving of this curd?
There are approximately 130 calories per serving.
What is the fat content of this recipe?
Each serving contains about 7.5 grams of fat.
How many carbohydrates are in the lemon curd?
There are 13.75 grams of carbohydrates per serving.
How much protein does this curd provide?
This recipe provides 1.88 grams of protein per serving.
Why is light corn syrup used in this recipe?
Light corn syrup is added along with the lemon juice and butter to contribute to the texture and sweetness of the curd.
Does this recipe contain fiber?
No, according to the nutritional information, this recipe contains 0 grams of fiber.
What kind of saucepan is recommended?
A heavy saucepan is recommended to ensure even heat distribution and prevent the mixture from catching or burning.
How should the eggs be prepared before starting?
The 4 large eggs should be beaten before being whisked with the sugar.
Can I make this recipe in advance?
Yes, it is a convenient treat that can be prepared in advance and stored in the refrigerator for several weeks.
What is the specific date this recipe was published in Parade?
The recipe was featured in the September 6, 2009 issue of Parade magazine.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy recipe' and involves a straightforward stovetop cooking process.
What tools should I use to stir the curd?
A wooden spoon or a silicone spatula is recommended for stirring the curd continuously.
Can I use bottled lemon juice instead of fresh?
While the recipe calls for fresh lemon juice for the best flavor, fresh is always preferred for citrus-based curds.
What heat setting should I use?
The mixture should be cooked over medium-low heat to ensure controlled thickening.
How much sugar is in the recipe?
The recipe requires 1 1/4 cups of granulated sugar.
Can this curd be used as a gift?
Yes, pouring the curd into sterilized canning jars makes it a beautiful and luxurious gift.
What is the shelf life of the curd?
For the best flavor and texture, it is recommended to enjoy the curd within three weeks.
Why is it important to stir the sides and bottom of the pan?
Stirring the sides and bottom ensures the egg mixture does not stick and burn, preventing a lumpy or burnt curd.