Lemon Curd
- Number of Servings: 40
Ingredients
1 cup plus 2 tbsp sugar1 tbsp cornstarch1/8 tsp salt1 cup fresh lemon juice (about 5 medium lemons)3 large eggs2 tbsp butter1 tsp grated lemon rind
Directions:
• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).
Yield: 2 ½ cups
Serving size: 1 tbsp
Number of Servings: 40
Recipe submitted by SparkPeople user JKAPLAN86.
• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).
Yield: 2 ½ cups
Serving size: 1 tbsp
Number of Servings: 40
Recipe submitted by SparkPeople user JKAPLAN86.
Nutritional Info Amount Per Serving
- Calories: 31.1
- Total Fat: 0.6 g
- Cholesterol: 1.5 mg
- Sodium: 17.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.5 g
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