This recipe was given to me during a cooking class I took with Jacques Pourcel, who, with his brother Laurent, has a Michelin- starred restaurant in Provence and nineteen other restaurants around the world. At least I thought this was the recipe the chef handed out, but after I made it and was delighted with the results, 1 realized I'd made a mistake. I was supposed to use just yolks, and instead I made the curd with whole eggs. Made my way, the curd is just a tiny bit lighter and just a little less fussy to cook, since whites can take more heat than yolks.

Still searching for what to cook ?

Name: Lemon Curd
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1/4 cup sugar; 4 eggs; 1 tablespoon corn syrup; 3/4 cup fresh lemon juice (from 4-5 lemons); 8 tablespoon unsalted butter (1 stick) cut into chunks

Find the most delicious recipes here

INGREDIENTS

1/4 cup sugar
4 eggs
1 tablespoon corn syrup
3/4 cup fresh lemon juice ; (from 4-5 lemons)
8 tablespoon unsalted butter ; (1 stick) cut into chunks

cups

INSTRUCTIONS

In a medium heavy-bottomed saucepan, whisk the sugar and eggs together until blended. Whisk in the corn syrup and lemon juice and then drop in the chunks of butter.

Put the saucepan over medium heat and start whisking, taking care to work the whisk into the edges of the pan. If your whisk is too big to clean the edges of the pan, switch to a wooden spoon or a silicone spatula. Keep heating and whisking the mixture without stop. After about 6 to 8 minutes, you'll notice the curd starting to thicken ? it won't be very thick, but the change is easily perceptible. When the curd is thickened and, most important, you see a bubble or two burble to the surface and then pop immediately, remove the pan from the heat.

Scrape the curd into a heatproof bowl or a canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal, and let the curd cool to room temperature. Chill before serving.

NOTES

SERVING
The curd can be used straight from the jar as a spread or a tart filling. For another great way to use the curd, try it with Sable Breton Galette with Berries.

STORING
Packed into an airtight container - I always keep a piece of plastic wrap pressed against the surface � the curd can be refrigerated for at least 3 weeks.

Alert editor

Lemon Curd

1/4 cup sugar
4 eggs
1 tablespoon corn syrup
3/4 cup fresh lemon juice (from 4-5 lemons)
8 tablespoon unsalted butter (1 stick) cut into chunks

In a medium heavy-bottomed saucepan, whisk the sugar and eggs together until blended. Whisk in the corn syrup and lemon juice and then drop in the chunks of butter.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 cup (465g)
Recipe Makes: 2 cups

Calories: 562
Calories from Fat: 434 (77%)

Amt Per Serving		% DV

	Total Fat 48.2g	64 %
	Saturated Fat 30.5g	153 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 1.8g
Cholesterol 131.9mg		41 %
Sodium 7246.3mg		250 %
Potassium 555.3mg		15 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 29.2g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 562

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe