afoona
Cooked Lemon Curd
Desserts

Cooked Lemon Curd

Egg yolks (or eggs) with sugar, lemon juice and zest, cooked over low heat or in a water bath, stirring constantly, until the cream thickens and coats the spoon; sometimes cold butter at the end.

⏱ 11 min

👨‍🍳 Method

  1. 1
    Put the egg yolks and the sugar in a small pot and whisk together.
    Small saucepanWhisk
  2. 2
    Add the lemon juice and mix until even.
  3. 3
    Set over low heat and stir nonstop for about 10 minutes, until the mixture thickens and clings to the spoon.
    StoveWhisk
    💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
157calories
3 gprotein
27 gcarbs
5 gfat
● protein 7%● carbs 67%● fat 26%

Per serving (68 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Whole eggs · Lemon juice · Passion fruit juice instead of lemon · Grated lemon zest · Water · Pinch of salt · Cold butter at the end · Cornstarch · Served in glasses (cold)

⇄ Alternative recipes

Pastry Cream · Whipped Cream · Mascarpone Cream

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