Ready in 1 hour 30 minutes
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit. Super Smooth!
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ? cup. Whisk together zest, juice, sugar (or Splenda), and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
This stores for up to 14 days in the refrigerator if you keep it tightly sealed.
Each (app 1 tbs) serving (made with Splenda) contains an estimated:
Cals: 92, FatCals: 77, TotFat: 9g
SatFat: 5g, PolyFat: 0g, MonoFat: 3g
Chol: 69mg, Na: 15mg, K: 35mg
TotCarbs: 2g, Fiber: 0g, Sugars: 0g
NetCarbs: 2g, Protein: 2g
We have a Meyer lemon tree and I needed something to do with them. This was one of the best recipes I tried. The curd is delicious on any number of baked goods, especially fresh hot gingerbread.
lesliescookbook 2y agoReally like it I make it with oranges too
Invy 2y agoThat`s the most delicious lemon curd I`ve ever tried! Thank you.
Carolynanne 4y agoReally good and easy to make
Thethomascharm 5y agoEasy, fast, and delicious! I should take off a star just because I can't stop eating it!
promfh 6y ago[I made edits to this recipe.]
promfh 6y agoWe have a Meyer lemon tree and I needed something to do with them. This was one of the best recipes I tried. The curd is delicious on any number of baked goods, especially fresh hot gingerbread.
pamhawk 7y ago• Lemon curd keeps, covered and chilled, 1 week. • If substituting regular lemons, increase sugar to 3/4 cup. You may need to cut back sugar if your Lemons are really sweet [I posted this recipe.]