Quick Lemon Curd Recipe

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Squeezing a few citrus recipes into the family menus is easy for Don's wife, Mary. She shares her popular recipe for Lemon Curd. "This special spread is absolutely delightful," Mary confirms. "It's rich and smooth with a fresh lemon flavor. Sometimes, I'll thicken it a bit and put it in tart shells."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:22 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 22 servings

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 cup butter, melted
  • 2/3 cup lemon juice
  • 3 tablespoons grated lemon peel
  • 1/8 teaspoon salt
  • Scones, biscuits or English muffins

Nutritional Facts

1 serving (2 tablespoons) equals 159 calories, 9 g fat (5 g saturated fat), 61 mg cholesterol, 109 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Serve chilled with scones, biscuits or English muffins. Yield: 3-1/2 cups.
Originally published as Lemon Curd in Taste of Home February/March 2001, p44

Nutritional Facts

1 serving (2 tablespoons) equals 159 calories, 9 g fat (5 g saturated fat), 61 mg cholesterol, 109 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Sweet White Wine

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

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