Directions:
- Beat eggs, yolks, sugar and milk together in a medium saucepan; stir in lemon juice and zest of one lemon.
- Set the mixture over medium-low heat; whisk until eggs are thicken and warm, about 4 minutes.
- Add the butter; a few pieces at a time, stirring until each addition is blended into the eggs. Once butter is incorporated. Reduce heat to low.
- Cook and continue stirring, DO NOT allow to come to a boil or eggs may curdle. Continue stirring until mixture is thick enough to coat a spoon, about 8 minutes.
- Pour into a bowl or glass jar to cool. Cover with plastic wrap. Do not allow wrap to touch top of curd while cooling. Refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.9 Kcal (875 kJ) | ||
| Calories from fat | 136.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 167.03mg | 56% | |
| Sodium | 56.94mg | 2% | |
| Potassium | 128.88mg | 3% | |
| Total Carbs | 14.97g | 5% | |
| Sugars | 11.51g | 46% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 25.6mg | 43% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 182.75 Kcal (765 kJ) | ||
| Calories from fat | 119.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.27g | 23% | |
|---|---|---|---|
| Cholesterol | 146.12mg | 56% | |
| Sodium | 49.81mg | 2% | |
| Potassium | 112.75mg | 3% | |
| Total Carbs | 13.1g | 5% | |
| Sugars | 10.07g | 46% | |
| Dietary Fiber | 1.27g | 6% | |
| Protein | 4.85g | 11% | |
| Vitamin C | 22.4mg | 43% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 7% | |
| Calcium | 37.5mg | 4% | |
* 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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