Easy Lemon Curd
- 3/4 cup lemon juice (about 4 lemons)
- Finely grated peel of 4 lemons
- 4 large eggs, beaten
- 2 cups sugar
- 1/2 cup butter, cubed
- 1. Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool.
- 2. Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.
2 tablespoons: 113 calories, 5g fat (3g saturated fat), 46mg cholesterol, 49mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 1g protein.
May 22, 2018
I just made this lemon curd for a tea I am giving. It was amazing and tasted so good and easy to make it. I did double the recipe because I am having 12 ladies over for a birthday tea party. Thanks for the recipe and making it a success and so easy. i will use this many times again.
Aug 1, 2017
really quick! I used it as a dolop in meringue shells- I did not add the zest but is was nice anyway.
The texture was a bit thin for me- but I may have wisked the eggs too much. I had not caught the comment that it was more of a sauce, which it is. I was looking for a thicker curd. My remedy was 3-4 tsp corn starch in water added to the mixture and boiled 1 min more. I will use this again, great flavor
Aug 8, 2013
I have two lemon trees & am olways lloking for recipes...this one was qick & easy & sooo good...I have made it twice & will make it many times more