Directions:
- In a small, heavy-bottomed saucepan, combine the lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into a large bowl to remove any lumps. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes. Meanwhile, beat the cream with a whisk or an electric mixer to form stiff peaks. Fold the whipped cream into the chilled lemon mixture until well combined. Divide into a muffin tin with paper liners or six 4-ounce ramekins and freeze for 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1172.78 Kcal (4910 kJ) | ||
| Calories from fat | 893.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.31g | 153% | |
|---|---|---|---|
| Cholesterol | 989.42mg | 330% | |
| Sodium | 325.86mg | 14% | |
| Potassium | 420.76mg | 9% | |
| Total Carbs | 48.97g | 16% | |
| Sugars | 41.03g | 164% | |
| Protein | 28.37g | 57% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4mg | 22% | |
| Calcium | 188.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 261.9 Kcal (1097 kJ) | ||
| Calories from fat | 199.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 153% | |
|---|---|---|---|
| Cholesterol | 220.95mg | 330% | |
| Sodium | 72.77mg | 14% | |
| Potassium | 93.96mg | 9% | |
| Total Carbs | 10.94g | 16% | |
| Sugars | 9.16g | 164% | |
| Protein | 6.33g | 57% | |
| Vitamin C | 5.5mg | 41% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 22% | |
| Calcium | 42mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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