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Lemon Curd

Yield 2 1/2 cups (serving size: 1 tablespoon)
Fresh lemons are a must in this recipe and give it unbeatable flavor. For a lime-curd variation, substitute lime rind and juice.

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

Nutrition 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

How to Make It

  1. 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.

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