Almost Foolproof Lemon Crd
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 88.7
- Total Fat: 4.7 g
- Cholesterol: 49.6 mg
- Sodium: 9.0 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.0 g
View full nutritional breakdown of Almost Foolproof Lemon Crd calories by ingredient
Introduction
Tangy, sweet and decadent, this recipe is almost impossible to screw up! Tangy, sweet and decadent, this recipe is almost impossible to screw up!Number of Servings: 28
Ingredients
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4.5 oz unsalted butter, softened at room temperature
1 ½ cups sugar
3 large eggs
3 large egg yolks
3/4 cup fresh lemon juice
1 tbsp. grated lemon zest
Directions
In a large heavy bottomed pot, beat the butter and sugar with an electric mixer until light.
Slowly add the eggs and yolks, beating to thoroughly combine.
Add the lemon juice and beat well. The mixture will look curdled, but it will smooth out as it cooks.
Cook the mixture over low heat, stirring with a spatula, until it looks smooth (the curdled appearance disappears as the butter in the mixture melts).
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. Don't let the mixture boil. It should leave a path on the back of a spoon and will read 170°F on a thermometer.
Remove the curd from the heat and stir in the lemon zest.
Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
Serving Size: Makes ~1 3/4 cups, 28 (1 tbsp) servings
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Slowly add the eggs and yolks, beating to thoroughly combine.
Add the lemon juice and beat well. The mixture will look curdled, but it will smooth out as it cooks.
Cook the mixture over low heat, stirring with a spatula, until it looks smooth (the curdled appearance disappears as the butter in the mixture melts).
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. Don't let the mixture boil. It should leave a path on the back of a spoon and will read 170°F on a thermometer.
Remove the curd from the heat and stir in the lemon zest.
Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
Serving Size: Makes ~1 3/4 cups, 28 (1 tbsp) servings
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.