Low Sodium Homemade Lemon Curd
Bright, luscious, and zesty, this Low Sodium Homemade Lemon Curd is a healthier twist on the classic treat, offering the perfect balance of tangy lemon and velvety smoothness without unnecessary salt. Bursting with the vibrant flavor of freshly zested lemons, this recipe uses a handful of simple ingredients like unsalted butter, fresh eggs, and a touch of vanilla extract for added depth. Prepared with an easy double-boiler technique, this silky lemon curd thickens to perfection in just 15 minutes, making it ideal for spreading on toast, filling cakes, or drizzling over desserts. With no added preservatives and a reduced-sodium focus, this homemade version is as wholesome as it is delicious, making it a must-try for anyone seeking a brighter way to enjoy lemon curd.
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Ingredients
- 4 medium fresh lemons
- 150 grams granulated sugar
- 90 grams unsalted butter
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
Directions
Step 1
Wash the lemons thoroughly under running water. Use a microplane or fine grater to zest the lemons to obtain about 2 tablespoons of zest. Set aside.
Step 2
Juice the zested lemons to get approximately 1 cup of fresh lemon juice and remove any seeds.
Step 3
In a medium heatproof bowl, combine the granulated sugar and lemon zest. Rub the mixture with your fingertips to enhance the lemon flavor by incorporating the zest into the sugar.
Step 4
Add the lemon juice to the sugar-zest mix and stir until the sugar dissolves completely.
Step 5
In a separate large mixing bowl, lightly beat the 3 whole eggs and 2 egg yolks until they are combined.
Step 6
Gradually pour the lemon-sugar mixture into the beaten eggs while continuously whisking to prevent curdling.
Step 7
Set up a double boiler by placing the heatproof bowl over a saucepan filled with simmering water. Make sure the bottom of the bowl does not touch the water.
Step 8
Cook the mixture for about 10-12 minutes, stirring constantly with a silicone spatula or wooden spoon, until it thickens enough to coat the back of the spoon. Do not allow it to boil.
Step 9
Remove the bowl from the heat and add the unsalted butter, cut into small cubes, and the vanilla extract. Stir until the butter melts completely and is fully incorporated.
Step 10
Strain the lemon curd through a fine mesh sieve into a clean bowl to remove any little pieces of cooked egg or zest for a smoother texture.
Step 11
Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming and allow it to cool to room temperature.
Step 12
Once cooled, transfer the lemon curd to a sterilized jar or airtight container and refrigerate. It can be stored in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (748.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1651.9 |
| Total Fat 102.1g | 0% |
| Saturated Fat 52.8g | 0% |
| Cholesterol 1126.3mg | 0% |
| Sodium 245.7mg | 0% |
| Total Carbohydrate 184.6g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 158.7g | |
| Protein 27.6g | 0% |
| Vitamin D 156.6IU | 0% |
| Calcium 232.9mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 713.9mg | 0% |
Source of Calories