- Active Time 15m
- Total Time 15m
Makes about 3 cups
- 4 lemons
- 12 tablespoons unsalted butter
- 2 cups sugar
- 4 eggs
Finely grate the zest of the lemons and then squeeze their juice.
Melt the butter and sugar in a double boiler. Stir until smooth, and do not allow to boil. Add the lemon zest and juice.
Beat the eggs together and then gradually whisk them into the lemon mixture over very low heat until the mixture thickens, about 5-7 minutes.
Pour into sterilized jars. Allow to cool and seal.
The Lemon Curd is best eaten within 1 month of making.
Serving Size = 2T
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
125 calories; 7g total fat; 51mg cholesterol; 12mg sodium; 16g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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