We LOVE lemon curd! It’s so tangy, bright, and sweet-tart! I love stirring it into plain Greek yogurt, whether store-bought or homemade. It would also be amazing slathered on some shortbread cookies or warm scones. Years ago, I stumbled on a non-traditional (but still delicious) recipe, and I’ve used it exclusively ever since. As an added bonus, because there’s no butter, it’s actually a little quicker/easier to make AND it’s lower in fat and calories. Score! I’ve made this on countless occasions, sometimes with Meyer lemons, regular lemons, key limes, or regular limes. You can pretty much use any type of citrus, so take your pick!
Read on to get the full instructions.
Adapted from user **Mandy** on food.com. This recipe makes a small batch, which is perfect, because you won’t have to worry about how long it will keep! You could easily double or triple the recipe if you want a bigger yield, although I’ve never done so myself, so I can’t guarantee the outcome if you do.
- 5 tablespoons sugar
- 1/3 cup lemon juice
- 1 egg, in a small mixing bowl, lightly beaten
- 1-2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- Zest some lemons with a fine grater until you have at least 1 teaspoon of grated zest. Make sure you use enough pressure to remove the colorful part of the peel, but not the white pith beneath it.
- Juice the lemons, straining out the seeds, until you have 1/3 cup.
- Heat the juice and sugar in a small saucepan just until the sugar is dissolved.
- Pour the juice/sugar mixture SLOWLY into the mixing bowl with the egg in it, whisking continuously as you pour. Continue to whisk for 2 minutes.
- Return the mixture to the saucepan, and cook on low heat, stirring constantly, until the mixture thickens and begins to bubble at the edges.
- Transfer to a container and store in the fridge.
This is seriously SO easy. We can’t wait to hear if you try it, what citrus fruit you choose, and how you use it, because WE LOVE THIS STUFF!