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Lemon Curd

Lemon Curd

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

Cooking Light MARCH 2006

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

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).

Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 26%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 6.4g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 17mg
  • Calcium: 2mg
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Lemon Curd recipe

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