Directions:
- Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
- Step Two: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a heavy 4-qt. saucepan.
- Step Three: Cook over medium-low heat, whisking constantly, 14 to 16 minutes.
- Step Four: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2100 Kcal (8792 kJ) | ||
| Calories from fat | 985.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.54g | 169% | |
|---|---|---|---|
| Cholesterol | 898.75mg | 300% | |
| Sodium | 274.17mg | 11% | |
| Potassium | 755.16mg | 16% | |
| Total Carbs | 273.08g | 91% | |
| Sugars | 245.64g | 983% | |
| Dietary Fiber | 10.44g | 42% | |
| Protein | 27.5g | 55% | |
| Vitamin C | 184.4mg | 307% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 7mg | 39% | |
| Calcium | 218.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 239.32 Kcal (1002 kJ) | ||
| Calories from fat | 112.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 169% | |
|---|---|---|---|
| Cholesterol | 102.42mg | 300% | |
| Sodium | 31.24mg | 11% | |
| Potassium | 86.06mg | 16% | |
| Total Carbs | 31.12g | 91% | |
| Sugars | 27.99g | 983% | |
| Dietary Fiber | 1.19g | 42% | |
| Protein | 3.13g | 55% | |
| Vitamin C | 21mg | 307% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.8mg | 39% | |
| Calcium | 24.9mg | 22% | |
* 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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