Tangy Lemon Curd

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This tangy treat is perfect for filling thumbprint cookies, sandwiching lemon cookies together, or spreading on a scone.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 12

Ingredients

  • 3 large eggs
  • ¾ cup sugar
  • 1 cup fresh lemon juice
  • 2 Tbsp. lemon zest
  • 4 Tbsp. butter, cut into chunks and kept cold

Directions

  • In a nonglass bowl over a double boiler, whisk eggs until smooth; beat in sugar and lemon juice and zest.
  • Keeping water in double boiler simmering, continue to stir curd for 7–10 minutes, or until it is thick and coats the back of a spoon.
  • Place bowl over a bowl of ice; whisk in butter, blending until smooth. Stir occasionally while allowing it to cool.
  • Place wax paper over top of curd; chill.
  • Lemon curd will keep in refrigerator about 5 days, or in freezer for 1 year.

Recipe Information

Serves: 12

Ingredients

  • 3 large eggs
  • ¾ cup sugar
  • 1 cup fresh lemon juice
  • 2 Tbsp. lemon zest
  • 4 Tbsp. butter, cut into chunks and kept cold

Directions

  • In a nonglass bowl over a double boiler, whisk eggs until smooth; beat in sugar and lemon juice and zest.
  • Keeping water in double boiler simmering, continue to stir curd for 7–10 minutes, or until it is thick and coats the back of a spoon.
  • Place bowl over a bowl of ice; whisk in butter, blending until smooth. Stir occasionally while allowing it to cool.
  • Place wax paper over top of curd; chill.
  • Lemon curd will keep in refrigerator about 5 days, or in freezer for 1 year.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat5g
Saturated Fat3g
Cholesterol55mg
Sodium20mg
Total Carbohydrate14g
Dietary Fiber0g
Sugars13g
Protein2g