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–+ servings

Mom's Lemon Curd

Cassie Waltman
A bright, tart, and sweet spread for pancakes, yogurt, scones, cookies, and anything that could use a dose of sunshine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 89 kcal

Ingredients
  

  • 3 large eggs
  • ½ cup lemon juice (fresh squeezed)
  • 1 cup sugar
  • 2 teaspoon lemon zest (from ~2 lemons)
  • ¼ cup salted butter

Instructions
 

  • In a heavy saucepan, melt butter over medium heat.
  • While butter is melting, whisk together lemon juice and eggs.
  • Add sugar to butter and stir to incorporate.
  • Whisking vigorously, add lemon and egg mixture to the sugar mixture. Continue to stir over medium heat until the curd coats the back of a wooden spoon. Remove from heat.
  • Pour curd through a mesh strainer. Stir the zest into the curd and store in the refrigerator tightly covered.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 89kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 43mgSodium: 36mgPotassium: 22mgFiber: 0.05gSugar: 13gVitamin A: 140IUVitamin C: 3mgCalcium: 7mgIron: 0.2mg
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