Serves: 5
1. Mix sugar, lemon peel and lemon juice in heavy 1 1/2-quart saucepan with wire whisk.
2. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
3. Store covered in refrigerator up to 2 months.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Tablespoon: Calories 50 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 25mg Sodium 15mg Carbohydrate 7g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit 1/2 Fat
Key Lime Curd: Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Curd recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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