Lemon Curd
- Number of Servings: 15
Ingredients
2/3 C sugar3/4 tsp cornstarch1/3 C lemon juice5 egg yolks1/4 C butter2 tsp. grated lemon peel
In a heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir a small amout into egg yolks. Return all to the pan; bring to a gentle boil, stiring constantly. Cook and stir 1-2 minutes longer or until mixture reaches 160 degrees and coats the back of a metal spoon.
Remove from heat; gently stir in butter and lemon peel until well blended. Pour into a bowl; cover serface w/ plastic wrap. Cover and refigerate until serving.
Serves 15--1 Tbs. equals one serving
Number of Servings: 15
Recipe submitted by SparkPeople user MARATHONMAMA3.
Remove from heat; gently stir in butter and lemon peel until well blended. Pour into a bowl; cover serface w/ plastic wrap. Cover and refigerate until serving.
Serves 15--1 Tbs. equals one serving
Number of Servings: 15
Recipe submitted by SparkPeople user MARATHONMAMA3.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 4.6 g
- Cholesterol: 77.5 mg
- Sodium: 3.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.9 g
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