Love this. It's even better if you use Meyer lemons.
Lemon curd is a versatile topping, perfect for warm gingerbread, pound cake, or any number of sweet treats. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
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- Calories: 47
- Calories from fat: 31%
- Fat: 1.6g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 0.7g
- Carbohydrate: 7.9g
- Cholesterol: 24mg
- Iron: 0.1mg
- Sodium: 18mg
- Calcium: 4mg
- 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
- 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.
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