Lemon Curd
Yield: 2 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 27
- Calories from fat: 40%
- Fat: 1.2g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 3.7g
- Fiber: 0.1g
- Cholesterol: 22mg
- Iron: 0.1mg
- Sodium: 7mg
- Calcium: 4mg
Ingredients
- 1/2 cup sugar
- 3 large eggs
- 2 tablespoons grated lemon rind
- 3/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
Preparation
- 1. Place sugar and eggs in a medium bowl; beat with a mixer at medium speed until blended. Gradually beat in rind and juice. Spoon mixture into a heavy-duty saucepan over medium heat. Add butter to pan; cook 5 minutes or until thick, stirring constantly (do not boil). Spoon mixture into a bowl. Cover surface with plastic wrap. Chill thoroughly.
Lemon Curd Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Make-Ahead, Family
- CUISINE: American, Jewish
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Passover
- PUBLICATION: Cooking Light
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