Lemon Curd Martha Setewart. SS per OUNCE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
8 large Egg Yolk 10 tbsp Butter, unsalted 4 fruit without seeds Lemons 1 tbsp Lemon Peel 1 cup Granulated Sugar 1 dash Salt
1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
COOK'S NOTES
To store, refrigerate in an airtight container, up to 2 weeks.
Serving Size: Makes 17 serv, 1 oz each
Number of Servings: 17
Recipe submitted by SparkPeople user XTREMEGAL.
2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
COOK'S NOTES
To store, refrigerate in an airtight container, up to 2 weeks.
Serving Size: Makes 17 serv, 1 oz each
Number of Servings: 17
Recipe submitted by SparkPeople user XTREMEGAL.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 9.0 g
- Cholesterol: 104.9 mg
- Sodium: 14.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g
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