Lemon Curd



2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Caloriesfromfat 40 %
Fat 1.2 g
Satfat 0.6 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.7 g
Fiber 0.1 g
Cholesterol 22 mg
Iron 0.1 mg
Sodium 7 mg
Calcium 4 mg


1/2 cup sugar
3 large eggs
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
2 tablespoons unsalted butter


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.

Joan Nathan,

Cooking Light

April 2008
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