Ingredients for Lemon Curd Without Butter
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How to Make Lemon Curd Without Butter
- Wash 2 large lemons thoroughly. Carefully zest the lemons, avoiding the bitter white pith. You should have about 2 tablespoons of zest.
- Juice the lemons; you should have about 1/2 cup of fresh lemon juice.
- In a medium saucepan, combine the lemon zest and 2 tablespoons of cornstarch (or arrowroot powder) that has been whisked smoothly with 1/4 cup of the lemon juice to form a slurry.
- Add 1 cup of granulated sugar to the saucepan.
- Whisk constantly over low heat until the sugar dissolves completely and the mixture is smooth.
- In a separate bowl, whisk 3 large eggs until light and frothy. Gradually whisk the warm lemon mixture into the eggs to temper them.
- Pour the tempered egg mixture back into the saucepan. Turn the heat to medium-low and whisk continuously until the curd thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat immediately. Strain the curd through a fine-mesh sieve (optional, but recommended for extra smooth texture).
- Pour the lemon curd into sterilized jam jars or airtight containers. Allow to cool completely before refrigerating. Enjoy within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
312g
Fat
12g
Carbs
29g