Zesty Lemon Curd Recipe

Zesty Lemon Curd Recipe photo by Taste of Home

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There are lemon trees in our backyard, so I'm always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors—Canadians who were spending the winter here—the wife "repaid" us by giving us this recipe! The curd keeps well, and it can be used for any meal. My husband likes it on waffles and toast for breakfast, but it's also a great dessert topping on plain cake or ice cream. I don't work outside the home, and Herb's retired from the Soil Conservation Service. That leaves me plenty of time to try out new recipes! All told, we have four grown children and seven grandchildren.

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Zesty Lemon Curd Recipe

Prep/Total Time: 25 min.

Yield: 24 Servings

5 20 25

Ingredients

3 egg, lightly beaten
2 cups sugar
3/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup butter, cubed

Directions

In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 144 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 86 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Zesty Lemon Curd in Country Woman July/August 1991, p33