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Zesty Lemon Curd

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
  • Total Time
    Prep: 5 min. Cook: 20 min. + cooling
  • Makes
    3 cups

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

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