Lemon Curd

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Lemon Curd might be a recipe you should try. One serving contains 142 calories, 4g of protein, and 9g of fat. This recipe serves 8 and costs 50 cents per serving. 74 people were glad they tried this recipe. It works well as a very affordable side dish. If you have unsalted butter, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a not so amazing spoonacular score of 13%. If you like this recipe, you might also like recipes such as Lemon Charlottes with Lemon Curd and Candied Lemon Peel, Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry, and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the eggs and the agave nectar in the top part of a double boiler. (A note: I make a double boiler out of a pot and a heat-proof bowl. For this, I used a stock pot and a large glass bowl that fit partially inside the pot.) Bring a small amount of water to boil in the bottom of the double boiler. While the water is coming to a boil, beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.Mix in the lemon juice and lemon zest, then put the top of the double boiler on the pot with the water boiling gently. The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140 degrees F. Take the lemon curd off the double boiler and beat in the butter 1/2 tablespoon at a time. Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled. Once chilled, store in the refrigerator in an airtight container.

 

Step by step:

1. Put the eggs and the agave nectar in the top part of a double boiler. (A note: I make a double boiler out of a pot and a heat-proof bowl. For this, I used a stock pot and a large glass bowl that fit partially inside the pot.) Bring a small amount of water to boil in the bottom of the double boiler. While the water is coming to a boil, beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.

2. Mix in the lemon juice and lemon zest, then put the top of the double boiler on the pot with the water boiling gently. The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140 degrees F. Take the lemon curd off the double boiler and beat in the butter 1/2 tablespoon at a time. Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled. Once chilled, store in the refrigerator in an airtight container.

Nutrition Information:

covered percent of daily need

 

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