Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ? cup. Whisk together zest, juice, sugar (or Splenda), and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
This stores for up to 14 days in the refrigerator if you keep it tightly sealed.
Each (app 1 tbs) serving (made with Splenda) contains an estimated:
Cals: 92, FatCals: 77, TotFat: 9g
SatFat: 5g, PolyFat: 0g, MonoFat: 3g
Chol: 69mg, Na: 15mg, K: 35mg
TotCarbs: 2g, Fiber: 0g, Sugars: 0g
NetCarbs: 2g, Protein: 2g
Reviews
☆☆☆☆
Really like it I make it with oranges too
lesliescookbook
☆☆☆☆☆
That`s the most delicious lemon curd I`ve ever tried! Thank you.
Invy
☆☆☆☆☆
Really good and easy to make
Carolynanne
☆☆☆☆☆
Easy, fast, and delicious! I should take off a star just because I can't stop eating it!
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