Low-Sugar Lemon Curd

This recipe for lemon curd is easy enough to make on the first try and is low in sugar yet full of creamy, sweet-tart flavor. Great as a topping for pancakes, cheesecake, cupcakes and fruit.

Course Brunch, Dessert

Cuisine British

Recipe Type Condiments, Kid-Friendly, Lemon, Sauces, Summer

Skill Level Easy

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 67kcal

Author Angela G.

Equipment

Ingredients

⅓ cup lemon juice
1 tablespoon lemon zest
⅓ cup sugar You can also use honey
3 eggs
6 tablespoon butter
pinch salt

Instructions

Whisk together lemon juice, lemon zest, sugar, eggs, butter, and salt in a small pot or double boiler, over medium heat.
Whisk frequently for about 10 minutes until curd becomes thick enough to stick to the whisk.
Remove from heat and let cool.
Store in the fridge for up to two weeks.

Notes

Be sure to whisk continuously so that the egg stay liquefied and doesn't clump.
Don't have a double boiler? You can add a cup of water to a small pot and layer it with a metal bowl to make your own "double boiler."

Nutrition