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





