Lemon Curd

This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.

  • prep time 15 min
  • total time 25 min
  • ingredients 5
  • servings 32

Ingredients

1
cup sugar
1
tablespoon finely shredded lemon peel
1
cup lemon juice (5 large lemons)
3
tablespoons firm butter or margarine, cut up
3
large eggs, slightly beaten
  • 1 In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
  • 2 Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
  • 3 Store covered in refrigerator up to 2 months.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tablespoon
    Calories
    45
    (
    Calories from Fat
    15),
    % Daily Value
    Total Fat
    1 1/2g
    1 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    15mg
    15%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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