Directions:
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
- Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.34 Kcal (487 kJ) | ||
| Calories from fat | 73.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Cholesterol | 40.8mg | 14% | |
| Sodium | 9.14mg | 0% | |
| Potassium | 18.18mg | 0% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 355.23 Kcal (1487 kJ) | ||
| Calories from fat | 225.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.07g | 13% | |
|---|---|---|---|
| Cholesterol | 124.57mg | 14% | |
| Sodium | 27.9mg | 0% | |
| Potassium | 55.51mg | 0% | |
| Total Carbs | 32.41g | 4% | |
| Sugars | 30.64g | 40% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.48g | 2% | |
| Vitamin C | 9.7mg | 5% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.7mg | 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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