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Nutrition Facts

Serving Size 1 (40g)

Recipe makes 18 servings

Calories 129
Calories from Fat 57 (44%)
Amount Per Serving %DV
Total Fat 6.4g 9%
Saturated Fat 3.7g 18%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 69mg 23%
Sodium 48mg 2%
Potassium 24mg 0%
Total Carbohydrate 17.5g 5%
Dietary Fiber 0.1g 0%
Sugars 16.9g
Protein 1.4g 2%

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Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd

Recipe #61278 | 35 min | 10 min prep | add private note
~Rita~

By: ~Rita~
May 5, 2003

A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and Creamy Cheesecake! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

SERVES 18 , 1 1/2 cups (change servings and units)

Ingredients

Directions

  1. 1
    Stove top Method:.
  2. 2
    In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
  3. 3
    Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
  4. 4
    Add butter and stir until it has melted and combined.
  5. 5
    Remove from heat and cool to room temperature.
  6. 6
    Beat eggs into cooled lemon mixture until well blended.
  7. 7
    Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
  8. 8
    Remove from heat.
  9. 9
    Cover and refrigerator at least 1 hour.
  10. 10
    Microwave Method:.
  11. 11
    Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
  12. 12
    Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
  13. 13
    Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
  14. 14
    Cover and refrigerator at least 1 hour.
  15. 15
    Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
  16. 16
    Store in the refrigerator.

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Featured Reviews for This Recipe

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From: Leslie in Texas

On Apr 27, 2009

This is a GREAT curd recipe- nice and tart, just the way I like it. I used it to top my Recipe # 167243. Thanks for posting this,~Rita~, it's a definite keeper!

0 people found this review helpful

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  • From: Stirring the Pot

    On Apr 8, 2009

    This was my first try at lime curd and although it was time consuming, the results were perfect! I made the lime curd for the angel food cake with lime curd and blackberries. Perfect dessert for my mom who loves limes and blackberries best of all. This recipe is easy and foolproof. I did strain the curd when finished to make sure there were no eggy pieces in the final product. The lime curd will also be yellowish in color. I suppose you could color it green if you'd like, but I think I'll skip that step.

    0 people found this review helpful

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  • From: Suzanne Siegel

    On Apr 6, 2004

    I made this to go in the lemon angel cake with berries for Passover. I replaced the butter with parve margarine and it still was delicious. The taste was very fresh. I can imagine how good it will be when I make it with the butter to go with a dairy meal.

    5 people found this review helpful

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    From: mickeydownunder

    On Nov 21, 2004

    Gained brownie points with hubby, TRUE! Said was JUST like his late Mum's too! BIGGEST compliment was for me! His grin and enjoyment of this recipe was all I did see!

    4 people found this review helpful

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  • Read all 36 reviews

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