An Alton Brown recipe: http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
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Serving Size: 1 Serving (1230g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3488 | ||
Calories from Fat: 1040 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.5g | 154 % | |
Saturated Fat 66.3g | 332 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 1291.9mg | 397 % | |
Sodium 66.2mg | 2 % | |
Potassium 758.2mg | 20 % | |
Total Carbohydrate 649.2g | 191 % | |
Dietary Fiber 20.3g | 81 % | |
Sugars, other 628.9g | ||
Protein 19.6g | 28 % | |
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: 3488
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