Lemon Curd

Lemon Curd

This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

 

About 2 cups curd

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
  1. In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
  2. Stir 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.
  3. Store covered in refrigerator up to 2 months.
Makes About 2 cups curd
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Key Lime Curd:
Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 45
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 15mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 0g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.