Lemon Curd
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!
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Lemon Curd
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).
From the Test Kitchen
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).
Nutrition Facts (Lemon Curd)
- Per serving:
- 128 kcal ,
- 8 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 96 mg chol. ,
- 65 mg sodium ,
- 14 g carb. ,
- 0 g fiber ,
- 12 g sugar ,
- 1 g pro.