Directions:
- In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
- Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
- Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
- Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.5 Kcal (588 kJ) | ||
| Calories from fat | 69.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 85mg | 28% | |
| Sodium | 28.21mg | 1% | |
| Potassium | 43.99mg | 1% | |
| Total Carbs | 16.4g | 5% | |
| Sugars | 15.23g | 61% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 234.61 Kcal (982 kJ) | ||
| Calories from fat | 115.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 12% | |
|---|---|---|---|
| Cholesterol | 141.94mg | 28% | |
| Sodium | 47.11mg | 1% | |
| Potassium | 73.45mg | 1% | |
| Total Carbs | 27.38g | 5% | |
| Sugars | 25.43g | 61% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 4.22g | 5% | |
| Vitamin C | 10.5mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 22.7mg | 1% | |
* 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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