Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh lemons are a must in this recipe and give it unbeatable flavor. For a lime-curd variation, substitute lime rind and juice.

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

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

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Directions

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  • 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.

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  • Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

Nutrition Facts

35 calories; calories from fat 26%; fat 1g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 0.5g; carbohydrates 6.4g; cholesterol 18mg; sodium 17mg; calcium 2mg.
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