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Lemon Curd Recipe

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I make this for traditional English tea. My guests are so impressed and are amazed how delicious it is!—Gloria Costes, West Hills, California

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Lemon Curd Recipe

Prep: 10 min. Cook: 1 hour

Yield: 24 Servings

10 60 70

Ingredients

1 cup butter
2 cups sugar
3 eggs, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel

Directions

In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until thickened, stirring occasionally. Pour into containers. Store in the refrigerator. Spread over scones, biscuits or toast. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 142 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 85 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon Curd in Taste of Home June/July 1996, p18

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Curd

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Reviewed on Jul. 16, 2012 by 2124arizona

This recipe comes in handy for a recipe that call for lemon curd. It saves on the expense and hassle of going to the store. We all love it on gingerbread! Thanks for the recipe!

Reviewed on Jul. 16, 2012 by 2124arizona

This come in handy when a recipe calls for lemon curd. It saves on the expense of having to go to the store for it. The kids love it. Thanks for the recipe!