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Lemon Curd

Lemon Curd

Cooking Light APRIL 2008

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

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.

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
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