Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
CALORIES 47(31% from fat); FAT 1.6g (sat 0.8g,mono 0.5g,poly 0.1g); PROTEIN 0.7g; CHOLESTEROL 24mg; CALCIUM 4mg; SODIUM 18mg; IRON 0.1mg; CARBOHYDRATE 7.9g
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|Serving Size: 1 cup (643g)|
|Recipe Makes: 1.3|
|Calories from Fat: 228 (14%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 372.4mg||115 %|
|Sodium 235.7mg||8 %|
|Potassium 362.6mg||10 %|
|Total Carbohydrate 364.1g||107 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 362.9g|
|Protein 10.7g||15 %|
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Calories per serving: 1657
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