An inviting Tex-Mex recipe that goes well with Spanish rice and beans for a filling supper or as a tasty snack. Once you’ve finished all the dicing and slicing, this recipe comes together fairly quickly. Sour cream is optional.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 30 mins |
| Total Time: | 53 mins |
| Servings: | 48 |
| Yield: | 3 cups |
Ingredients
- 1 ½ cups freshly squeezed lemon juice
- 6 eggs, beaten
- 1 cup unsalted butter, softened
- 1 cup white sugar
- ¼ cup freshly grated lemon zest
Instructions
- Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
- Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 9 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is exactly what I was searching for because my neighbor brought me lemons from his tree. HUGE LEMONS! I made four 8-ounce jars by using the portion indicator for 96 servings. I have “gifted” my generous neighbor with a jar, opened one for myself and put the other two in the refrigerator until I can get over to my daughter’s house to give her one!
Scrumptious!?? Made exactly to recipe!
After my local grocery store had huge bags of lemons for only $1 per bag I had to find something creative to do with all those lemons. This was the perfect recipe. I couldn’t believe it was so simple. Because I didn’t have a zester I carefully peeled the zest off with a paring knife, being careful not to get the bitter white pith. After juicing the lemons I put 1/2 cup juice into a blender with the zest and liquefied it, then added it back to the pot of lemon juice. I carefully followed the directions but doubled the recipe. After the mixture thickened I poured it into canning jars and processed in a water bath canner for 20 minutes. I used 1/2 pint wide-mouth Ball canning jars. The result is incredible, tangy with a delightful rich sweetness. Better then the store bought imported curd I’ve been buying. I will always use this recipe and make my own from now on. I plan on giving the jars as Christmas presents with blueberry scone mix I will make myself. Thank you so much, Marti. Your recipe rocks!
I used the recipe exactly as it is. Perfection. After refrigerating it was a perfect thickness. Tart, delightful. Great use for my backyard lemons!!
First time making this. The color is beautiful; tastes great and leaves you wanting more. However, does the recipe really call for 1/4 cup of zest, or is this a typo.
Great recipe. Made lots. Used up the lemons.
It was too runny
I’ve never had lemon curd so I can’t compare to anything but this is lemony! Great recipe to use up some of the lemons leftover from making limoncello. The only deviation was using 3/4 cup sugar and at the end I was tasting and adding small amounts of agave nectar until I had a sweet tart kind of experience. Took a little longer to cook for me but that tends to happen with le cruset pots. Waiting to see how the lemon bars I made with the curd will turn out!
Super easy recipe! Followed it exactly and timing was perfect. Makes about 2 1/2 pints of lemon curd.