Try this Helens Lemon Curd recipe, or contribute your own.
Suggest a better descriptionGrate rind of lemons, then, squeeze lemons. Melt butter in top of double boiler. Add juices and rind. Stir over hot water until sugar dissolves. Beat eggs lightly and add to butter mixture. Cook over simmering water, stirring constantly til thick. Ladle into jars and process in boiling water for 10 minutes (opt.) or refrigerate.
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Serving Size: 1 Serving (998g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2619 | ||
Calories from Fat: 649 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.2g | 96 % | |
Saturated Fat 33.5g | 168 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 1677.8mg | 516 % | |
Sodium 773mg | 27 % | |
Potassium 692.1mg | 18 % | |
Total Carbohydrate 464.3g | 137 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 460.9g | ||
Protein 48.9g | 70 % | |
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: 2619
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