This makes a great gift for a friend or family for christmas with a pound cake. A 'quick and easy'.
This lemon curd recipe is easy and inexpensive to prepare--it just takes a little bit of time while whisking in the pan to prevent the eggs from cooking. This is the key to a good lemon curd: don't stop stirring until it's thickened, and make sure that your burner is not too hot!
Use lemon curd to fill cake layers, spread on toast or to give as gifts in mason jars.
In a large saucepan, whisk together the egg yolks and sugar, off heat, until combined. Whisk in the lemon juice. Add the butter, and, whisking constantly, cook until the butter has melted and the mixture is thickened, about 5-7 minutes. Remove from heat, whisking for 1 to 2 minutes more.
Transfer to a glass bowl and immediately cover with plastic wrap, pressing the wrap directly on the surface to prevent a skin from forming and place in the refrigerator to cool completely.
Alternatively, you can portion the curd into mason jars and lid immediately for gifts or storage.
Store lemon curd in the refrigerator, where it will keep for 2 weeks in sealed airtight containers or jars.
Yield: About 4 1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (8503g)|
|Recipe Makes: Servings|
|Calories from Fat: 15686 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1742.8g||2324 %|
|Saturated Fat 625g||3125 %|
|Monounsaturated Fat 767.1g|
|Polyunsanturated Fat 279g|
|Cholesterol 80555.5mg||24786 %|
|Sodium 114785.3mg||3958 %|
|Potassium 9002.4mg||237 %|
|Total Carbohydrate 1211.9g||356 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 1189.5g|
|Protein 1135.5g||1622 %|
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: 25155
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