Lemon Curd

This British person has never made citrus curd with corn syrup. I see no reason at all to add it. I also prefer to make citrus curd with egg yolks only, and standard proportions are: 6 egg yolks, 1 stick butter, I cup sugar, 1/2 cup lemon or lime juice, plus as much zest as you wish to add. No corn syrup, ugh.

Lemon curd should be made in a double boiler (these seem to have gone out of fashion, but are very useful). Paula Peck's recipe, which I have always used, calls for five egg yolks (use the whites for the meringue), half a cup of sugar (no corn syrup), the juice and zest of two lemons, and a quarter cup of sweet butter. Combine everything except the butter in the double boiler over simmering water, Add the butter little by little. Cook, whisking, until thick.

I never put corn syrup in my lemon curd. It's silky smooth and delicious. I do make in a wide bowl suspended over a pot of simmering water. No corners and less likely to overcook.

I understand why people don't like corn syrup, but you should understand what it's good for. It prevents crystallization. When sugar is used in a recipe with no flour for it to bind onto, like Lemon Curd, Hot Fudge Sauce, Cream Cheese Frosting, it can become grainy, especially if cooked, or stored in the fridge or freezer for a while. A small amount of corn syrup, or maybe Golden Syrup, will prevent that and make the consistency much smoother than sugar. Dori knows what she's doing. Trust her!

Does anyone have any suggestions as to what could be used as a substitution for the corn syrup? I never use it and hate to purchase a full bottle just to make this. Thanks.

I always substitute Tate & Lyle Golden Syrup for corn syrup. Same characteristics and a delightful subtle flavor. Availability from Amazon if not in your local store.

The corn syrup comments seem over the top. Corn syrup is primarily glucose and has different chemical and physical properties than Lyle's Golden Syrup which is a 50/50 mix of glucose and fructose (invert sugar) and is much sweeter due to the fructose. Do commenters confuse it with high-fructose corn syrup which is an entirely different substance that varies from 42% to 70% fructose with the remainder being glucose? So much confusion around sweeteners with a whiff of moralism thrown in.

I have to make amends. I was convinced my English recipe (Jane Pettigrew's) used only yolks (I didnt make lemon curd for a while, so...), but no... It is very similar to Dorie Greenspan's, with even more (1 lb, 450 grams!) of sugar, and both the grated rind and juice of 3 big lemons. I made this a few days ago for my friends in London (in a double boiler) and they loved it (and so did I, I confess). Very simple and most rewarding.

This is the most delicious recipe! I made it for the Eton mess (which I made without the cranberry) and that was very good. But afterwards I had a lot of lemon curd left over. I froze it and wondered if it would survive. It did! After thawing it still tasted delicious, very tangy and fresh, and I used it to make a lemon tiramisu -- layer ladyfingers soaked in a mix of sugar syrup with lemon juice and limoncello, then lemon curd, then whipped cream, repeat, ending with whipped cream. Enjoy!!!

I live in a country where corn syrup is not easy to get, and I use lauter sugar instead: Mix 500 grams fine white sugar and 500 ml water in a pot and heat. Let mixture simmer for 3 minutes, let cool and bottle. Keeps in fridge for months. Adjust quantities as needed. Works well for sweetening cocktails, desserts, confectionary.

I made @keri's recipe below, only dialing down the sugar from 1C to 2/3C. Breathtakingly good. 6 eggs 2/3C sugar 1/2C lemon juice 1 stick buffer

Sugar! I am English and I am appalled at the idea of using corn sugar. Traditional British recipes always use sugar.

Tried this recipe but don’t recommend. The corn syrup can be smelled after refrigeration.

If you include the zest in the curd but dont care for the look of the pieces of zest in your smooth creamy lemon yumminess then just put the lemon juice and zest in a blender and blitz away those zesty bits!

Leave it out. I make a great lemon curd, similar recipe, but no corn syrup, and I add a good dollop of grated lemon rind.