Lemon Curd

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.

 

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

Yield: 1 1/3 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  1. 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).
  2. 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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