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.
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
How to Make It
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.
This appeared in 2000 and I have been making it ever since. I start to crave it and make a batch and it is hard to keep from indulging but it is a significantly skinnier version. I love it with plain yogurt for the perfect lunchtime dessert without cheating too much.
Amazing flavor! I made the lemon and the lime versions and a lemon-lime version when I ran out of lemon juice. I had to add a tiny bit more butter to get the lemon-lime version to a consistency where it would set. I also added both lemon and lime zest to that version. Will definitely make again. It's so simple and versatile.
This is the lemon curd recipe to keep. Quick, easy & heavenly. I used it as a filler layer in a lemon wedding cake with sour cream frosting. Perfect complement to the texture of the cake & the frosting. The best part is two tablespoons of butter or margarine. Not two sticks. I skipped the lemon rind & used bottled lemon juice it was still unbelievably good.
Wow, great lemon flavor! If you love sweet-tart flavor of lemon this is the recipe for you! Endless possibilites on how to enjoy this lemon curd. I mixed a little greek yogurt in with some of the lemon curd and folded in fresh raspberries and then filled pastry puffs -- sweet way to end dinner. Definitely a keeper.