Zesty Lemon Curd
Total TimePrep: 5 min. Cook: 20 min. + cooling
- 3 large eggs, lightly beaten
- 2 cups sugar
- 3/4 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 cup butter, cubed
- 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.
Nutrition Facts2 tablespoons: 144 calories, 8g fat (5g saturated fat), 47mg cholesterol, 86mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.
Feb 4, 2018
I am a student at Laney culinary arts and we made one similar and your is great!!
Sep 10, 2017
Love Lemon Curd on Gingerbread in the Fall
Jan 7, 2017
How long will this keep in the refrigerator?
Jan 29, 2016
Very easy and yummy! We put it on bread pudding - yum! Thanks for sharing!!
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.
Jan 8, 2014
I poured over fresh angle food cake with fresh blackberries......amazing l'll make this again and again. Janet. FE. TOH
Dec 12, 2011
This recipe is AWESOME!! And VERY easy to make :)