Lemon Curd


4 teaspoons grated lemon peel
2/3 cup lemon juice
5 eggs
1 cup sugar
1/2 cup margarine or butter, melted



In the blender container, combine lemon peel, juice, eggs, and sugar. Whirl until smooth.


With the motor running on low speed, gradually add melted butter; pour in a steady stream.


Pour mixture into saucepan. Cook over medium heat 5 minutes, or until thickened (it really does thicken up right around the 5 minute mark).


Remove from heat and pour into jars. Keep refrigerated. Good for several weeks.

A few alterations to note:

  1. Karen used what she had on hand to make this particular batch, which happened to be bottled lemon juice and dried orange peel. She used two tablespoons of peel (emptied the jar), and the curd is delicious. It is even better with fresh lemon juice and grated peel, but this just goes to show, you don’t have to run out to buy lemons to get a great-tasting curd.
  2. This made a pint and a half of curd. Karen froze the pint and kept the half pint out for immediate use. You can freeze the curd for several months, or follow safe canning practices and keep it even longer.

Happy curd-ing!