Recipe printed from:

Lemon Curd

Recipe and photo submitted by Chef Kris Gaudet

Chef’s Tips:

  • Bottled lemon juice can be cheaper and easier for use in recipes like this one.
  • The curd can be kept in a tightly sealed jar for up to 1 month.
  • Mixture will be looser than regular lemon curd, as a result of using margarine.

Lemon Curd


5 egg yolks
2 Tbsp fresh lemon zest
½ cup lemon juice
½ cup confectioner’s sugar
1 Tsp vanilla extract
¼ cup margarine


  1. Fill a medium saucepan 1/3 with water, heat over low/medium heat until simmering.
  2. In a medium heat-proof bowl, add the egg yolks, sugar, lemon zest, lemon juice, and vanilla.
  3. Whisk ingredients together and let sit for 2 minutes.
  4. Place bowl onto the saucepan and heat, whisking gently for 7-8 minutes or until thickened.
  5. Remove from heat and add in margarine, then mix until melted and incorporated.
  6. Refrigerate until cool.
  7. Enjoy in pies or on scones!

Nutrient Analysis

  • Calories: 150.7 KCal
  • Protein: 4.3 g
  • Carbohydrates: 9.5 g
  • Fibre: 0.2 g
  • Total Fat: 10.7 g
  • Sodium: 34.1 mg
  • Phosphorus: 75.21 mg
  • Potassium: 57.93 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 63g

Renal and Diabetic Exchanges

0.63 carb choice
0.61 protein choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup