In processor: combine sugar and lemon peel using 4 on/off turns (pulses), then mix until peel is finely minced. Add egg yolks and lemon juice and blend 5 seconds. With machine running, pour melted butter slowly through feed tube and blend.
Transfer mixture to heavy saucepan. Place over medium-low heat and cook, stirring constantly with wooden spoon or wisk, until curd is thickened and starts to boil, about 5 – 6 minutes. Remove from heat and cool. It will thicken more as it cools. Refrigerate thoroughly before using. Can be refrigerated 2 to 3 months.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 112 (92%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 115.2mg||35 %|
|Sodium 16.2mg||1 %|
|Potassium 50.8mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2g|
|Protein 1.6g||2 %|
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Calories per serving: 122
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