Lemon Curd

For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.

This recipe goes with Roasted Chicken with Lemon Curd, Fresh-Fruit Pizza with Lemon Curd, Lemon-Swirled Cheesecake, Brown Sugar Shortcakes with Berries and Lemon Curd, Double-Lemon Soufflés

Yield: 1 1/3 cups (serving size: 1 tablespoon)

Ingredients

• 3/4  cup  sugar
• 1  tablespoon  grated lemon rind
• 2  large eggs
• 2/3  cup  fresh lemon juice (about 3 large lemons)
• 2  tablespoons  butter or stick margarine

Preparation

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Nutritional Information

Calories:

47 (31% from fat)

Fat:

1.6g (sat 0.8g,mono 0.5g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

7.9g

Cholesterol:

24mg

Iron:

0.1mg

Sodium:

18mg

Calcium:

4mg