Lemon Curd; lower in fat, sugar, and uses whole eggs. Breaks all the rules and tastes so good!
Prep:
Measure sugar and put in food processor.
Zest lemons into food processor.
Half, and juice lemons with electric juicer. Pour into measuring cup used for sugar, straining out pulp through tea strainer if necessary. Set aside.
Crack eggs into a large measuring cup, set aside.
1. Zest lemon into food processor.
2. Put lemon zest and sugar in food processor. Pulse until blended well. Scrape down sides if needed.
3. Add eggs one at a time into food processor while it's on.
4. Blend 45 seconds total.
5. Add lemon juice and pinch of salt through tube while food processor is on.
6. Blend 45 seconds in total.
7. Pour into sauce pan with diffuser and thermometer.
8. Add margarine.
9. Heat on med to med-low until 170F, stirring often with a spatula. Takes up to 40 mins.
Pour into jars. Can be refrigerated up to 2 weeks, or frozen up to 12 months.
Do not over blend until foamy. Strain if egg curdles. Try adding 1 or 2 extra yolks for a thicker curd for pie. Try using golden yolks for extra depth of colour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 738 | ||
Calories from Fat: 269 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1269mg | 390 % | |
Sodium 422.2mg | 15 % | |
Potassium 639.9mg | 17 % | |
Total Carbohydrate 86.2g | 25 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 84.9g | ||
Protein 38.5g | 55 % | |
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: 738
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