Directions:
- Set up a fine mesh strainer over a medium heatproof bowl next to the stove.
- In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, and lemon zest.
- Add the butter and cook over medium low heat, stirring constantly, for 5 minutes.
- Lower heat and simmer, stirring, until mixture thickens and registers 160 degrees F on an instant read thermometer, about 5 minutes.
- Strain mixture into previously set up strainer and bowl; cover with plastic wrap directly on the lemon curd's surface and allow to cool to room temperature.
- Transfer to an airtight container and refrigerate for up to one month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.87 Kcal (2909 kJ) | ||
| Calories from fat | 400.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.45g | 68% | |
|---|---|---|---|
| Cholesterol | 463.43mg | 154% | |
| Sodium | 148.49mg | 6% | |
| Potassium | 212.24mg | 5% | |
| Total Carbs | 65.27g | 22% | |
| Sugars | 60.63g | 243% | |
| Protein | 13.43g | 27% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 249.67 Kcal (1045 kJ) | ||
| Calories from fat | 143.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 68% | |
|---|---|---|---|
| Cholesterol | 166.51mg | 154% | |
| Sodium | 53.35mg | 6% | |
| Potassium | 76.26mg | 5% | |
| Total Carbs | 23.45g | 22% | |
| Sugars | 21.78g | 243% | |
| Protein | 4.82g | 27% | |
| Vitamin C | 8.5mg | 40% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.7mg | 11% | |
| Calcium | 25.3mg | 7% | |
* 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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