One Pot Lemon Curd

This fresh pot of lemon curd will not only taste wonderful in your lemon tarts, but also make the house smell fragrant. It’s simply divine.

Lemons are obviously a key ingredient in this recipe; however, it also calls for sugar, egg yolks, coarse salt and unsalted butter. There are only three directions to making this delicious mix. Get a medium saucepan and whisk in all ingredients, but leave out the butter for now. Once you’re done whisking you can add the butter, and put the pan over a medium to high heat. Continuously whisk these ingredients until butter has melted, and the mix becomes thick. Test this by seeing if it coats the back of a spoon. When ready, get out a sieve, and pour the mix through it, into a glass bowl. Cover your curd with plastic wrap. Once covered you can chill it until it’s cool.

This is a simple delight that also packs a few health benefits. Did you know that according to Webmd, “Lemon contains antioxidants called bioflavonoids.” It has a wide variety of health properties. In fact, it’s been used to treat a wide variety of ailments like scurvy, the common cold, the flu and kidney stones. Lemons are also excellent at helping reduce fluid retention. Add this lemon curd to your tarts; enjoy a dessert that comes with an extra added health punch.

[ingredients title=”Ingredients”]

  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 2/3 cup fresh lemon juice
  • 8 large egg yolks
  • 1/4 teaspoon coarse salt
  • 10 tablespoons unsalted butter, cut into 1/2-inch pieces

[/ingredients]

[directions title=”Directions”]

  1. In a medium saucepan, whisk together all ingredients except the butter.
  2. Add butter and heat pan over medium-high heat, whisking constantly. When butter is melted and mixture is thick enough to coat the back of a spoon,  it is done (approx. 5 minutes).
  3. Pour mixture through a fine sieve into a glass bowl, to remove any possible yolk specks and lemon zest. Cover with plastic wrap, making sure to place the wrap on the curd to prevent a skin from forming. Chill until cool.

[/directions]

 

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