Zesty Lemon Curd Recipe

5 6 6
Zesty Lemon Curd Recipe
Zesty Lemon Curd Recipe photo by Taste of Home
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Zesty Lemon Curd Recipe

Read Reviews
5 6 6
Publisher Photo
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. —Jean Gaines, Bullhead City, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + cooling

Ingredients

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

Directions

In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest 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.
Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.
Originally published as Zesty Lemon Curd in Country Woman July/August 1991, p33

Nutritional Facts

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

  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 3/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup butter, cubed
  1. In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest 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.
Originally published as Zesty Lemon Curd in Country Woman July/August 1991, p33

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Reviews forZesty Lemon Curd

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Maxine User ID: 9074323 272853
Reviewed Sep. 10, 2017

"Love Lemon Curd on Gingerbread in the Fall"

MY REVIEW
Elsie User ID: 8829897 259366
Reviewed Jan. 7, 2017

"How long will this keep in the refrigerator?"

MY REVIEW
IslandWife User ID: 6007790 242847
Reviewed Jan. 29, 2016

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

MY REVIEW
gaylene2 User ID: 3368539 201350
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 User ID: 1682119 13560
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 User ID: 5803237 12454
Reviewed Dec. 12, 2011

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

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