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Lemon Curd

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Lemon Curd
  • Prep 15 min
  • Total 25 min
  • Servings 32
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This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.
Updated Jan 5, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.

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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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