Published Thursday, 07 February, 2019 by alish
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
You might also like
Chef John's Lighter Lemon Curd
All the rich, lemony goodness with less fat and fewer calories.
Get the magazine
Subscribe to Allrecipes Magazine
Get a full year for $5!
Cook 5-star weekday dinners every time.
You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.
Per Serving: 138 calories; 8.9 g fat; 14 g carbohydrates; 1.7 g protein; 67 mg cholesterol; 19 mg sodium