Goes with the Lemon Swirl Cheesecake!
Preparation
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.
Nutritional Information
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (643g) | ||
Recipe Makes: 1.3 | ||
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Calories: 1657 | ||
Calories from Fat: 228 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1657
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