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Lemon Curd

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  1 1/2 cups
Try this for a different topping for waffles.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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
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:   1 1/2 cups
Calories: 39
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 7g
Fat, Saturated: 1g
% Cal. from Fat: 23%
Cholesterol: 11mg
Sodium: 8mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Margaret, MA Reviewed: 09/10/2009
Easy, sweet-tart, and delicious!
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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