Lemon Curd

Lemon Curd Recipe
Randy Mayor
Lemon curd is a versatile topping, perfect for warm gingerbread, pound cake, or any number of sweet treats. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.

 

Yield:

1 1/3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 47
Caloriesfromfat 31 %
Fat 1.6 g
Satfat 0.8 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 7.9 g
Cholesterol 24 mg
Iron 0.1 mg
Sodium 18 mg
Calcium 4 mg

Ingredients

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Preparation

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Note:

May 2000
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