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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 26 %
Fat 1 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 6.4 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 17 mg
Calcium 2 mg


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


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).

Elizabeth Taliaferro,

Cooking Light

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note