Quick Lemon Curd Recipe
- 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
- 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.
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.
Reviews for Quick Lemon Curd
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.