Description
This easy lemon curd recipe, infused with cardamom, creates a vibrant, tangy, and silky-smooth spread perfect for family dinners or special brunches, achieving gourmet flavors with minimal effort.
Ingredients
Scale
- 0.5 cup fresh lemon juice (from 3–4 medium lemons)
- 1 tablespoon lemon zest (from 2 medium lemons)
- 0.75 cup granulated sugar
- 2 large whole eggs
- 2 large egg yolks
- 0.5 cup unsalted butter, cold and cubed
- 8–10 green cardamom pods, gently cracked open
- 1 teaspoon alcohol-free vanilla extract
- 0.25 cup toasted pistachios, finely chopped (for garnish)
- Small edible flower petals or fresh mint leaves (for garnish)
Instructions
- Combine Ingredients: Combine the lemon juice, lemon zest, granulated sugar, whole eggs, egg yolks, and gently cracked cardamom pods in a heatproof bowl. Whisk vigorously for about 2 minutes until well combined and slightly frothy.
- Cook Curd: Set the bowl over a saucepan of simmering water (double boiler), ensuring the bowl does not touch the water. Cook, whisking constantly for 10-12 minutes, or until the mixture is thick enough to coat the back of a spoon (about 180F (82C)).
- Strain Curd: Remove the bowl from heat. Strain the curd through a fine-mesh sieve into a clean bowl (or storage jar) to remove lemon zest and cardamom pods, ensuring a silky smooth texture.
- Add Butter and Vanilla: Add the cold, cubed butter and the alcohol-free vanilla extract to the warm, strained curd. Whisk until the butter is completely melted and incorporated, creating a glossy, smooth curd.
- Chill Curd: Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly set and firm.
- Garnish and Serve: Spoon the chilled cardamom lemon curd into individual bowls. Scatter finely chopped toasted pistachios over the surface. Finish with edible flower petals or fresh mint leaves for decoration.
Notes
For a healthier, low-carb version, reduce sugar or swap with erythritol. Plant-based butter alternatives can be used for a dairy-free curd. Properly stored, homemade lemon curd keeps its vibrant taste for weeks. Always use fresh lemon zest for best flavor. The curd should be chilled for at least 4 hours, preferably overnight, for best texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert / Spread
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 95 calories
- Sugar: 13 g
- Sodium: 25 mg
- Fat: 5.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 40 mg
Keywords: lemon curd, easy recipe, cardamom, citrus, dessert, spread, brunch, homemade, family dinner, gourmet