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Nutrition Facts
Serving Size 1 jelly jars 266g Recipe makes 4 jelly jars)
Calories 958
Calories from Fat 523		(54%)
Amount Per Serving		%DV
	Total Fat 58.2g	89%
	Saturated Fat 33.5g	167%
	Monounsaturated Fat 17.3g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 688mg		229%
Sodium 349mg		14%
Potassium 146mg		4%
Total Carbohydrate 107.4g		35%
	Dietary Fiber 0.6g	2%
	Sugars 101.8g
Protein 8.0g		16%
how is this calculated?

Luscious Lemon Curd

Recipe #267342 | 35 min | 5 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: Recipe Baroness
Nov 21, 2007

Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!

4 jelly jars (change servings and units)

Ingredients

2 cups sugar
12 egg yolks, slightly beaten and strained
1 cup lemon juice (fresh is best)
1/2 lb butter
2 tablespoons grated lemon zest

Directions

1
Combine sugar and egg yolks in a medium sized pan.
2
Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
3
Do not let this mixture boil.
4
Remove mixture from the heat, and wisk until it is slightly cooled.
5
Stir in the butter and grated lemon zest.
6
Cool completely and place in jars for yourself and gift giving.

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Featured Reviews for This Recipe

From: BecR

On Dec 29, 2007

Oh my is this good!!! I used Myer lemons and reduced the sugar ever so slightly. Thanks for a keeper!

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From: French Tart

On Dec 19, 2007

Fabulous! I am English and I LOVE lemon curd! Now I tagged this recipe to try a new version as I have my own recipes which I make, and it was great; I did have to cut back on the ingredient quantities quite a lot - there is only so much lemon curd that even I can eat!! I used 3 egg yolks, 2 ozs butter and 1/2 cup of sugar and then used the zest and juice of one small lemon - it all worked out fine! A LOVELY recipe - a litle bit different to how I make mine - but still wonderful! Thanks VERY much! FT