I used coconut oil instead of butter to keep this lemon curd dairy free. Recipes for curd use different ratios of whole eggs to yolks, but I opted for yolks left over from making meringue. The texture was really light, almost like a mousse. Yum!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium saucepan with 1 inch of water and heat until barely simmering.

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  • Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.

  • Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.

  • Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set and chilled, at least 2 hours.

Nutrition Facts

56 calories; protein 0.9g 2% DV; carbohydrates 6.6g 2% DV; fat 3.7g 6% DV; cholesterol 51.2mg 17% DV; sodium 20.8mg 1% DV. Full Nutrition
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