This is a lighter lemon curd is the one lemon curd I always make. I first started to make this recipe to avoid using the butter usually required in traditional recipes (making it friendlier for my lactose-intolerant belly). After a few batches, I realized I didn’t miss the traditional, butter-laden recipe at all. Everyone who tasted loved it too, not noticing the lack of extra calories–so I’ve never looked back. The use of a little cornstarch helps achieve the right silky consistency, and the addition of just a little cream leaves room for a slightly puckery taste—the hallmark of the bright condiment. I always keep a jar of this stuff in the fridge and use it on anything and everything, from breakfast to dessert. I’m addicted, you see, and I think you’ll quickly become so too.
Makes about 2 cups [500 ml].
This lighter lemon curd doesn't contain butter--because it doesn't need it. You'll quickly become a fan of this silky, puckery, and sweet condiment.
15 minCook Time
15 minTotal Time
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan set over medium heat, whisk the lemon juice and sugar together until the sugar is completely dissolved (the mixture doesn’t need to boil.) Remove from the heat and let cool until warm. In a small bowl, whisk the eggs together, and gradually pour into the lemon-sugar syrup, whisking constantly to incorporate. Place the saucepan back over medium heat. Add the cornstarch mixture and whisk to incorporate. Continue whisking until the mixture is thick like a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the regular heavy cream. If you're expecting a brighter yellow hue, feel free to add a drop of yellow food coloring, but I prefer my lemon curd to retain its natural soft yellow shade.
Transfer to an airtight jar and refrigerate until completely cold. The lemon curd will keep for up to a week.
MAKE IT DAIRY FREE
Recipe Credit: Marie Asselin