Irish Lemon Curd

May 11, 2023May 11, 20230 19

Zesty and sweet Irish Lemon Curd recipe

by The Chefin Dessert

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

218

Sugar

25g

Fat

12g

Irish Lemon Curd is a versatile spread that can be used in many ways. It's similar to American lemon curd, but it's thicker and has a more concentrated lemon flavor. It's traditionally used as a filling for sponge cake or as a spread on scones, but it can also be added to cheesecake, used as a topping for ice cream, or stirred into yogurt. The sweetness of the sugar and tanginess of the lemons balance each other out, creating a deliciously zesty spread that is sure to enhance any dish.

Instructions

1.	In a large metal bowl, whisk together the egg yolks and sugar until the mixture is lemon colored.
2.	Stir in the lemon juice, butter, and grated lemon peel.
3.	Set the bowl over a pot of boiling water, making sure the water doesn't touch the bottom of the bowl.
4.	Whisk constantly until the mixture thickens and coats the back of a spoon.
5.	Remove from the heat and let cool.
6.	Stir the cooled curd until smooth, then pour it into a jar or airtight container and refrigerate for up to 2 weeks.

PROS

Irish Lemon Curd is a tangy and sweet spread that can be used in many different recipes, including cakes, cookies, and tarts.

It’s quick and easy to make and can be stored in the fridge for up to 2 weeks.

CONS

This recipe calls for using a double boiler, which some home cooks may not have.

While lemon curd is delicious, it’s high in sugar and fat and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Lemons are an excellent source of vitamin C and antioxidants, both of which are essential for good health.
This recipe contains fewer preservatives compared to store-bought versions which provide health benefits as well.

	8 tablespoons unsalted butter
	1 cup white sugar
	1 cup fresh lemon juice
	8 large egg yolks
	2 tablespoons grated lemon peel