Ingredients and Weight:
- 4 large eggs
- 2 cups sugar
- 1 cup fresh lemon juice (about 6-8 lemons)
- 4 lemons zest
- 1/4 cup cornstarch
- 1/4 cup vegetable oil (such as canola or sunflower oil)
- Pinch of salt
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 325°F.
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, cornstarch, and salt until well combined.
- Add the vegetable oil in a slow stream while continuously whisking to ensure proper emulsification.
- Pour the mixture into an oven-safe baking dish.
- Place the baking dish into a larger roasting pan filled with hot water (this creates a water bath for the curd).
- Bake for about 45 minutes, or until the curd becomes thick and sets slightly around the edges.
- Remove from the oven and let cool to room temperature. Then, cover and refrigerate for at least an hour before serving.
Nutritional Information: (per serving, assuming 8 equal portions)
Calories: 260kcal
Fat: 9g
Carbohydrates: 40g
Protein: 6g
Fiber: 1g (approx., based on general nutritional information)
Dish Characteristics:
- Creamy and rich in flavor, without any dairy products.
- Bright and fresh taste from the lemon juice and zest.
- Ideal as a spread for breads or as a filling for desserts.
User Comments:
- "This lemon curd is delicious! The texture is perfect and the flavor is bright and fresh."
- "I love how easy this recipe is to make. It's a great dish to prepare ahead of time for a party."
- "As a dairy-free individual, it's hard to find good lemon curd options. This recipe fills that void perfectly!"
Special Precautions and Tips:
- Ensure that the lemon juice and zest are from fresh lemons to get the best flavor.
- When baking, keep an eye on the curd to prevent it from overcooking or getting too thick. It should be set but still creamy.
- This curd is best served chilled and can be stored in the refrigerator for up to a week.
