RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3505
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| Recipe Name: |
Lemon Curd for Limoncello Cupcakes - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Cakes |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat.
In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes.
Remove from the heat, and let cool completely. |
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| Nutrition per Serving: |
| Calories: |
12 |
Total Carbs: |
0.2 |
Net Carbs: |
0.3 |
| Cholesterol: |
35.1 |
Fat: |
0.8 |
Protein: |
0.70 |
| Fiber: |
-0.05 |
Sodium: |
6.42 |
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