Back to Zesty Lemon Curd

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Zesty Lemon Curd Recipe

Zesty Lemon Curd Recipe

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. —Jean Gaines, Bullhead City, Arizona
TOTAL TIME: Prep: 5 min. Cook: 20 min. + cooling YIELD:24 servings

Ingredients

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

Directions

  • 1. In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
  • 2. Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.

Nutritional Facts

2 tablespoon: 144 calories, 8g fat (5g saturated fat), 47mg cholesterol, 86mg sodium, 17g carbohydrate (16g sugars, 0g fiber), 1g protein .

Reviews for Zesty Lemon Curd

Sort By :
MY REVIEW
IslandWife
Reviewed Jan. 29, 2016

"Very easy and yummy! We put it on bread pudding - yum! Thanks for sharing!!"

MY REVIEW
gaylene2
Reviewed Jun. 3, 2014

"When we went to England and discovered lemon curd, we didn't think we would be able to replicate it here, But this recipe tastes as good as anything we tasted there! And it's really easy to make. It is GREAT with shortbread cookies -- just like they do in the British Isles."

MY REVIEW
dublinlab
Reviewed Jan. 8, 2014

"I poured over fresh angle food cake with fresh blackberries......amazing l'll make this again and again. Janet. FE. TOH"

MY REVIEW
adaleio3
Reviewed Dec. 12, 2011

"This recipe is AWESOME!! And VERY easy to make :)"

Loading Image

Wine Pairings

Sweet White Wine

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