RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 969
View Recipe |
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Recipe Name: |
Lemon Curd |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
English |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
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: |
Yields 1 ½ cups. This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
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Ingredients:
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Directions:
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days. |
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Nutrition per Serving: |
Calories: |
222 |
Total Carbs: |
20.8 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
15.3 |
Protein: |
2.25 |
Fiber: |
0.65 |
Sodium: |
2.38 |
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