Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ? cup. Whisk together zest, juice, sugar (or Splenda), and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
This stores for up to 14 days in the refrigerator if you keep it tightly sealed.
Each (app 1 tbs) serving (made with Splenda) contains an estimated:
Cals: 92, FatCals: 77, TotFat: 9g
SatFat: 5g, PolyFat: 0g, MonoFat: 3g
Chol: 69mg, Na: 15mg, K: 35mg
TotCarbs: 2g, Fiber: 0g, Sugars: 0g
NetCarbs: 2g, Protein: 2g
We have a Meyer lemon tree and I needed something to do with them. This was one of the best recipes I tried. The curd is delicious on any number of baked goods, especially fresh hot gingerbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 12|
|Calories from Fat: 84 (65%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 90.6mg||28 %|
|Sodium 25.5mg||1 %|
|Potassium 79.1mg||2 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 10.8g|
|Protein 2.6g||4 %|
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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: 129
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