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Lemon Curd Syrup

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Lemon Curd Syrup is a sweet and tart syrup that leaves a flavor explosion in your mouth. In fact, it is a light and bright creamy topping that will have you inventing ways to use it. Needless to say, it is simply scrumptious to eat right off the spoon. However, I have used it to top waffles, pancakes, crepes, and even ice cream. Consequently, it would be a perfect glaze to a cake as well. Indeed, this syrup abounds in flavor. This Spring Lemon Curd Syrup goes well with my Sweet Tart Lemon Waffles. The two together take breakfast to a whole new level.A small syrup container of Lemon Curd Syrup with glass juicer in the background and slices of lemon.

 Lemon Curd Syrup Recipe:

Since my writing my recipe for the sweet and tart waffles I wanted a unique syrup to go with them. Therefore, I made very thin lemon curd to pour over my waffles. This lemon curd is slightly tart with a nice light sweetness level. The majority of my recipes are for 4 – 5 people. This recipe makes plenty for about 5 waffles. The great thing about this recipe is that you can create it thin or thicker depending on how long you cook it. This lemon zest and butter gives the Spring Lemon Curd Syrup a creamy and subtle texture.

Since doing my research on Yacon Syrup I decided on adding some to this recipe.  I really like the flavor profile that Yacon syrup and maple sugar make when combined. But, if you don’t have Yacon syrup just use all maple sugar. Nonetheless, this syrup can be found at Amazon.

Lemon Curd Syrup

Ingredients:

  • 1 egg
  • 1 lemon juice
  • 2 tablespoons Yacon Syrup
  • 1/8 maple sugar
  • zest
  • 4 tbsp butter
  • pinch of salt

Instructions:

First, beat the egg set aside. Second, combine the lemon juice of one lemon, Yacon syrup, maple sugar, and lemon zest. Adding ingredients except the beaten egg. Add beaten egg while whisking the whole time.Adding in the beaten egg Cook over a double boiler while continuously stirring the mixture the whole time. Cook for a few minutes until it becomes a thin syrup consistency. Or if you prefer to cook a few minutes more which will create a thicker consistency. Remove from heat and add in butter and pinch of salt. Stir until butter is melted. Hence, use as a syrup over pancakes, waffles, or crepes. (By the way, this is the European way of creating Lemon Curd). If not using pour the remaining syrup into a sterilized jar with a tight-fitting lid and store it in the fridge for up to three weeks.Lemon Curd Syrup with sliced lemons

A close up shot of the lemon curd syrup

A close up shot of the lemon curd syrup
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5 from 1 vote

Lemon Curd Syrup

Lemon Curd Syrup Recipe a tart slightly sweet breakfast topping. Quick and easy to make perfect for waffles, crepes, pancakes, or other items
Course Breakfast
Cuisine American
Keyword Cake Filling, Cake Glaze, Cheesecake Topping, Citrus Syrup, Creamy & Thick, Crepe Filling, Crepe Glaze, Crepe Syrup, Crepe Topping, Ice Cream Syrup, Ice Cream Topping, Lemon Curd Syrup, Lemon Juice, Pancake Drizzle, Pancake Sauce, Pancake Syrup, Pancake Topping, Syrup, Waffle Glaze, Waffle Syrup, Waffle Topping
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 8 waffles
Calories 58kcal
Author LaRena Fry

Ingredients

  • 1 zest from 1 lemon
  • 1 beaten egg
  • 1 juice of 1 lemon
  • 2 tbsp Yacon Syrup
  • 1/8 cup maple sugar
  • 4 tbsp butter or coconut oil
  • 1 pinch of salt

Instructions

  • Beat the egg set aside. 
  • Combined the lemon juice of one lemon, Yacon syrup, maple sugar, and lemon zest
  • Add beaten egg while whisking the whole time. 
  • Cook over a double boiler while continuously stirring the mixture the whole time. 
  • Cook for a few minutes until it becomes a thin syrup consistency. 
  • Or if you prefer, cook a few minutes more which will create a thicker consistency. 
  • Remove from heat and add in butter and pinch of salt. Stir until butter is melted.
  • Stir until butter is melted.

Use as a syrup over pancakes, waffles or crepes. (By the way, this is the European way of creating Lemon Curd). If not using pour remaining syrup into a sterilized jar with a tight-fitting lid and store in the fridge for up to three weeks.

    Notes

    Nutrition Facts
    Servings 8.0
    Amount Per Serving
    Calories 58
    % Daily Value *
    Total Fat 3 g 5 %
    Saturated Fat 2 g 10 %
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 31 mg 10 %
    Sodium 10 mg 0 %
    Potassium 27 mg 1 %
    Total Carbohydrate 7 g 2 %
    Dietary Fiber 0 g 1 %
    Sugars 5 g  
    Protein 1 g 2 %
    Vitamin A 3 %
    Vitamin C 7 %
    Calcium 1 %
    Iron 1 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

    Nutrition

    Calories: 58kcal

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    Homemade Lingonberry Jam

    Apricot Preserves in a jar and in a small bowl with a cracker.

    Small Batch Apricot Preserves

     

    Two pictures of the Lemon Curd Syrup. One close up picture. One picture of a small jar and a syrup container with lemon slices.

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