No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Cups 335g Recipe makes 1 1/3 Cups)
Calories 730
Calories from Fat 222		(30%)
Amount Per Serving		%DV
	Total Fat 24.7g	38%
	Saturated Fat 13.3g	66%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 363mg		121%
Sodium 229mg		9%
Potassium 266mg		7%
Total Carbohydrate 124.3g		41%
	Dietary Fiber 1.0g	3%
	Sugars 116.1g
Protein 10.2g		20%
how is this calculated?

Lemon Curd

Recipe #212755 | 3¼ hours | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bowie Girl
Feb 21, 2007

A Lemon Curd that can go with almost any of your baking needs. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.

1 1/3 Cups (change servings and units)

Ingredients

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or 1/2 cup margarine

Directions

1
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minuets).
2
Stir in lemon juice and butter; cook for 5 minuets or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
3
Cool.
4
Cover and chill. The mixture will thicken as it cools.
5
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double this recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use with in 1 week of thawing.