Recipes and Cooking Lemon Curd 4.0 (20) Zesty citrus fruits add extra bright and tangy flavor to any sweet treat.Try our best lemon curd recipe as part of any of your favorite citrus desserts (think: lemon bars or thumbprint cookies) or simply spread on a warm biscuit! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 5 mins Cook Time: 8 mins Chill Time: 1 hrs Total Time: 1 hrs 13 mins Servings: 16 Yield: 2 cups Jump to Nutrition Facts Ingredients 1 cup sugar 2 tablespoon cornstarch 3 teaspoon finely shredded lemon peel 6 tablespoon lemon juice 6 tablespoon water 6 beaten egg yolks ½ cup butter or margarine, cut up Directions In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. Makes 2 cups (sixteen 2-tablespoon servings). Orange Curd: Prepare as above, except decrease sugar to 3/4 cup, substitute orange peel for the lemon peel and 3/4 cup orange juice for the lemon juice and water. Makes about 1-1/2 cups (twelve 2-tablespoon servings). Rate it Print Nutrition Facts (per serving) 128 Calories 8g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 128 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 96mg 32% Sodium 65mg 3% Total Carbohydrate 14g 5% Total Sugars 12g Protein 1g Vitamin C 3mg 15% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 16mg 0% Folate, total 12.1mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.