Homemade Lemon Curd

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lemoncurd_sm.jpgSurprisingly easy to make, and the perfect accompaniment to Cranberry-Orange Scones or Sour Cream Scones. Cute label drawn by Daniel.

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 or stick margarine

Yield: 1 1/3 cups

Combine the first 3 ingredients in a 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 for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Nutritional Information per 1 Tb.:
Calories: 47, Fat: 1.6g

From Cooking Light

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