Easy Lemon Curd
- 3 eggs
- 1 cup (250 mL) sugar
- 1/3 cup (75 mL) lemon juice
- 6 tbsp (90 mL) butter, cut into 1/2-in. (1-cm) slices
- 1 tbsp (15 mL) lemon zest
In (3-qt./2.8-L) Saucepan, bring 2 1/2 cups (625 mL) of water to a simmer over medium-low heat. In Double Boiler, whisk eggs, sugar and lemon juice using Stainless Whisk. Set Double Boiler over simmering water in Saucepan. Cook, whisking constantly, 6-8 minutes or until mixture thickens and registers 160°F (71°C) using Digital Pocket Thermometer.
Remove Double Boiler from heat. Add butter and lemon zest; whisk until melted and smooth. Refrigerate lemon curd 2 hours or until set. Serve with pound cake, angel food cake, fresh berries, scones or biscuits.
- 2 cups (500 mL)
servings of 2 tbsp (30 mL)
Nutrients per serving:
Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 1 g, Sodium 55 mg, Fiber 0 g