Try this Sunkist Classic Lemon Curd recipe, or contribute your own.
Suggest a better descriptionHot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food cake or poundcake. In a saucepan, lightly beat the egg and yolks; add lemon peel and juice, sugar, butter and salt. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 8 minutes. Serve hot or cold. Refrigerate any leftovers. Makes about 1-1/4 cups Per one tablespoon serving: Calories: 60 (4% protein, 51% carbohydrate, 44% fat) Protein: 1 gram Total fat: 3 grams Saturated fat: 2 grams Cholesterol: 38 mg Sodium: 27 mg Carbohydrate: 8 grams Exchanges: 1/2 fruit, 1/2 fat Source: From "Cooking with Sunshine" from Sunkist Kitchens; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 Posted to MM-Recipes Digest V4 #4 by "Rfm"
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 1 -1/4 cups | ||
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Calories: 2210 | ||
Calories from Fat: 1508 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.6g | 223 % | |
Saturated Fat 57.7g | 288 % | |
Monounsaturated Fat 69.5g | ||
Polyunsanturated Fat 32.6g | ||
Cholesterol 3666.5mg | 1128 % | |
Sodium 233.6mg | 8 % | |
Potassium 587.4mg | 15 % | |
Total Carbohydrate 135.7g | 40 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 134.9g | ||
Protein 51g | 73 % | |
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: 2210
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