Zutaten für Failproof Lemon Curd Aka You Couldn T Curdle This If You Tried
- Unsalted Butter
- 1 cup granulated sugar
- 4 large eggs
- Egg Yolks
- Fresh Lemon Juice
- Zest of 2 large lemons
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Failproof Lemon Curd Aka You Couldn T Curdle This If You Tried? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Failproof Lemon Curd Aka You Couldn T Curdle This If You Tried
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
- Add the lemon zest, lemon juice, and eggs. Whisk vigorously until the mixture is completely smooth and fully incorporated. This is key to preventing curdling!
- Place the saucepan over medium heat. Cook, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). The mixture will start to bubble gently.
- Remove from heat and immediately whisk in the butter until it's melted and completely incorporated. This adds richness and shine.
- Strain the curd through a fine-mesh sieve (optional, but recommended for extra smooth texture).
- Pour the curd into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours to allow it to cool and set completely.
- Enjoy your delicious, foolproof lemon curd!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
409g
Fat
125g
Carbs
36g
