Lemon Curd

recipe

Fresh lemons are a must in this recipe and give it unbeatable flavor. For a lime-curd variation, substitute lime rind and juice.

Yield:

2 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 26 %
Fat 1 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 6.4 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 17 mg
Calcium 2 mg

Ingredients

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (about 5 medium lemons)
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Preparation

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

Note:

Elizabeth Taliaferro,

March 2006
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