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28 servings, 1 Tbsp. each
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Substitute 1 cup of our Lemon Curd Recipe for the 10-oz. jar of lemon curd in the following recipes: Lemon Curd & Cream Bars, Mini Lemon Mousse Cups, Lemon-Lime No-Bake Cheesecake or Luscious Lemon Pound Cake.
A double boiler is often used when preparing heat-sensitive foods, such as custards. If you don't have a double boiler, you can make your own by placing a heatproof bowl over a saucepan of simmering water on top of the stove. Be sure to use a bowl that fits snugly over the pan. Most importantly, do not allow the simmering water to touch the bottom of the bowl. Use pot holders when removing the bowl from the saucepan as it will be very hot.
If cooked too long, lemon curd can become lemon scrambled eggs. A thermometer is the most accurate way to determine doneness. If you don't have a thermometer, cook the lemon mixture, stirring constantly, until mixture thickens and coats back of metal spoon. If you accidentally overcook the mixture, strain the lemon curd to remove any cooked egg.
For best results, cut butter into small pieces as directed before beginning to cook the lemon curd. Adding the butter immediately after cooking helps lower the temperature to help prevent the curd from over cooking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.