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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.
This recipe is:
Contest Winning
Quick
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
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Reviewed on Dec. 12, 2011 by adaleio3
This recipe is AWESOME!! And VERY easy to make :)
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