Lemon curd is a versatile topping, perfect with warm gingerbread, pound cake, muffins, or any number of sweet treats.
Hands-on time: 10 min. Total time: 1 hr. 10 min.
For a lime variation, substitute lime rind and juice for the lemon rind and juice.
• 3/4 cup sugar
• 1 tablespoon grated lemon rind
• 2 large eggs
• 2/3 cup fresh lemon juice (about 3 large lemons)
• 2 tablespoons butter
1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill 1 hour (the mixture will thicken as it cools).
Note: This recipe yields 1 1/3 cups of lemon curd. It can be stored in an airtight container in the refrigerator for up to 1 month. You can easily double the recipe, and freeze half of it in a heavy-duty zip-top plastic bag for up to 6 months. Thaw in the refrigerator, and use within 1 month.
Serves 21 (serving size: about 1 tablespoon)
CALORIES 47; FAT 1.6g (sat 0.8g, mono 0.5g, poly 0.1g); PROTEIN 1g; CARB 8g; FIBER 0g; CHOL 24mg; IRON 0mg; SODIUM 18mg; CALC 4mg