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Directions
1.Whisk together eggs, egg yolks, sugar, and lemon zest in a heatproof bowl set over a pan of simmering water. Whisk in lemon juice. Cook, whisking occasionally, until mixture thickens enough for whisk to leave a trail, 30 to 35 minutes.
2.Prepare an ice-water bath. Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Place a piece of plastic wrap directly on surface of lemon curd to prevent a skin from forming. Set bowl in ice-water bath, and let cool completely. Refrigerate in an airtight container overnight (or up to 1 week).
Serve with Coconut Swiss Meringue Buttercream and Meyer Lemon and Cream Cheese Pound Cake.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (471g) | ||
Recipe Makes: 7 cups | ||
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Calories: 1302 | ||
Calories from Fat: 192 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 906.4mg | 279 % | |
Sodium 300mg | 10 % | |
Potassium 292.3mg | 8 % | |
Total Carbohydrate 258.7g | 76 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 258.7g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1302
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