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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 Time
    Prep/Total Time: 25 min.
  • Makes
    3-1/2 cups

Ingredients

  • 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

Directions

  • 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 Facts
2 tablespoons: 159 calories, 9g fat (5g saturated fat), 61mg cholesterol, 109mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 1g protein.

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