This yummy spread is perfect on toast, shortbread, or even in tiny tartlet shells. This easy lemon curd recipe takes just 20 minutes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine cranberries, the water, and maple syrup. Bring to boiling; reduce heat. Simmer 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return cranberry puree to saucepan.

  • Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a small bowl stir together lemon zest and juice and cornstarch; stir into cranberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted; cool. Store in refrigerator up to 5 days.

Nutrition Facts

48 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 24 mg sodium. 28 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 0 g protein; 0 g trans fatty acid; 102 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 0 mg iron;