Quick Lemon Curd
This special spread is absolutely delightful. It's rich and smooth with a fresh lemon flavor. Sometimes I thicken it a bit and put it in tart shells. —Mary Thompson, Weslaco, Texas
Total TimePrep/Total Time: 25 min.
- 4 large eggs
- 2 cups sugar
- 1 cup butter, melted
- 2/3 cup lemon juice
- 3 tablespoons grated lemon zest
- 1/8 teaspoon salt
- Scones, biscuits or English muffins
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, zest 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.
Nutrition Facts2 tablespoons: 159 calories, 9g fat (5g saturated fat), 61mg cholesterol, 109mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 1g protein.
Originally published as Lemon Curd in Taste of Home February/March 2001
May 7, 2015
This was the first time I had ever tasted or made lemon curd. The taste was fabulous! Easy to make and it was so pretty. I made the curd for my friends, and was very proud to give this beautiful gift for Mother's Day.