This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.
Lemon Curd
- Prep Time 15 min
- Total 25 min
- Servings 32
- Ingredients 5
Ingredients
- 1 cup sugar
- 1 tablespoon finely shredded lemon peel
- 1 cup lemon juice (5 large lemons)
- 3 tablespoons firm butter or margarine, cut up
- 3 large eggs, slightly beaten
Instructions
-
Step1In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
-
Step2Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
-
Step3Store covered in refrigerator up to 2 months.
Nutrition
45
Calories
1 1/2g
Total Fat
0g
Protein
7g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Tablespoon
- Calories
- 45
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 2%
- Saturated Fat
- 1/2g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 15mg
- 1%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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