Lemon Curd Martha Setewart. SS per OUNCE
Nutritional Info
- Servings Per Recipe: 17
- 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
View full nutritional breakdown of Lemon Curd Martha Setewart. SS per OUNCE calories by ingredient
Introduction
Serving size weight per ounce (oz). Use: Macarons filling Serving size weight per ounce (oz). Use: Macarons fillingNumber 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
Tips
Peel lemon zest before squeezing the lemons.
Let bubbles form around edge, but do not boil.
Directions
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.