Stir a spoonful of lemon curd or lime curd into yogurt for a tangy touch, add a scoop to icing, or simply spread on waffles or toast.

Zoë François
Source: Better Homes and Gardens


Recipe Summary

45 mins
1 cup


Ingredient Checklist


Instructions Checklist
  • Remove 1 1/2 tsp. zest and squeeze 1/3 cup juice. In a large heatproof bowl whisk together zest, juice, egg yolks, sugar, and a pinch of salt.

  • Place a bowl over a saucepan of simmering water, being careful that the bowl doesn't touch the water. Cook until curd mixture begins to thicken (160°F), about 15 to 20 minutes, stirring constantly with a rubber spatula. Add butter; cook and stir 10 to 15 minutes more or until butter is melted and curd is the consistency of thick pudding and coats the back of a metal spoon.

  • If there are any lumps, press curd through a fine-mesh sieve. Place plastic wrap on curd surface; chill 30 minutes or up to 3 days. Makes 1 cup.

Nutrition Facts

162 calories; fat 10g; cholesterol 112mg; saturated fat 6g; carbohydrates 18g; mono fat 3g; poly fat 1g; sugars 17g; protein 1g; vitamin a 357.6IU; vitamin c 4.4mg; riboflavin 0.1mg; folate 14.8mcg; vitamin b12 0.2mcg; sodium 14mg; potassium 23mg; calcium 14mg; iron 0.3mg.