Rich lemon curd
3/4 cup granulated sugar
1/3 cup unsalted butter, at room
2 eggs, at room
3 egg yolks, at room
1/8 tsp salt
2/3 cup lemon juice
1. Beat sugar with butter, eggs, yolks
and salt in a medium saucepan, with
an electric mixer on high, until creamy,
about 1 min. Beat in lemon juice.
(Mixture may curdle but will
smooth out during cooking.)
2. Set saucepan over medium-high. Cook,
whisking constantly, until curd is thickened
and smooth and coats the back of a spoon,
3 to 5 min. Serve warm or store in jars.
Refrigerate up to 5 days. Makes 2 cups.
Per tbsp: 47 calories,
1 g protein, 5 g carbs, 3 g fat, 14 mg sodium.
Three ways to switch it up:
1. Lime curd
lemon juice, use lime juice.
2. Clementine curd
sugar to 1/2 cup. Reduce lemon
juice to 1/4 cup. Stir 1/2 cup
clementine juice and 2 tsp
cornstarch into lemon
juice. Cook, whisking, until
mixture comes to a gentle
boil. Continue with recipe.
3. Grapefruit curd
lemon juice to 1/4 cup. Stir 1/2 cup
grapefruit juice and 2 tsp
cornstarch into lemon juice. Cook,
whisking, until mixture comes to
a gentle boil. Continue with recipe.