Lemon Curd

Lemon Curd

3 Reviews
From: EatingWell Magazine, March 1998

Try this for a different topping for waffles.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 large egg
  • 2 large egg whites
  • ¾ cup sugar
  • 1 tablespoon freshly grated lemon zest
  • ⅔ cup lemon juice, juice
  • 1 tablespoon butter


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  1. Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 39 calories; 1 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 3 mcg folate; 10 mg cholesterol; 6 g sugars; 41 IU vitamin A; 3 mg vitamin C; 2 mg calcium; 0 mg iron; 8 mg sodium; 15 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 3

March 13, 2016
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By: kbro3210
Lemon Curd This lemon curd is fantastic = it's amazing how this recipe, without butter, tastes so rich. A keeper. Have also used a combination of lemon and orange juice and zest to make a citrus curd.
April 24, 2014
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By: EatingWell User
Tastes really good. Easy to make. Will definitely make it again.
March 01, 2010
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By: EatingWell User
A shows topper. Make this with the lemon popy seed cake and your guests willask for it for years. Good, wholesome, healthy recipes. While it is low fat the taste is rich.
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