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


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; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 112 mg cholesterol; 14 mg sodium. 23 mg potassium; 18 g carbohydrates; 0 g fiber; 17 g sugar; 1 g protein; 0 g trans fatty acid; 358 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 14 mg calcium; 0 mg iron;