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Lemon Curd

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Source: © EatingWell Magazine

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Rating:

Reviews: 1 See Reviews

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Active Time:  15 Minutes
Total Time:  20 Minutes
Yield:  1 1/2 cups

Try this for a different topping for waffles.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

RECIPE INGREDIENTS

1 large egg

2 large egg whites

3/4 cup sugar

1 tablespoon freshly grated lemon zest

2/3 cup lemon juice juice

1 tablespoon butter

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DIRECTIONS

Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 1 1/2 cups

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

% Cal. from Fat:

23%

Cholesterol:

11mg

Sodium:

8mg

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Margaret, MA

Reviewed: 09/10/2009

Easy, sweet-tart, and delicious!

See all of Margaret's reviews »

I've made this recipe many times and it's always a treat. It's much fresher-tasting than purchased jars of lemon curd (and it's much less expensive, too!). Try it with homemade blueberry or dried cherry scones - yummy! Highly recommended.

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