Lemon Curd Filling
by clairemail
Eva's Lemon Curd. She makes a double batch at one time.
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INGREDIENTS
- 1 cup Granulated sugar
- 2 tablespoons Lemon zest ; 2 lemons
- 5 Egg yolks ; 6 if not Xtra Large
- 1/2 cup Fresh lemon juice
- 1/2 cup Unsalted butter ; 1 stick
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 122 | ||
| Calories from Fat: 112 (92%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 122
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