Lemon Curd

Lemon Curd could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 8 and costs 46 cents per serving. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 203 calories. A mixture of butter, lemon zest, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 552 people were glad they tried this recipe. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Taste and Tell Blog. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Lemon Charlottes with Lemon Curd and Candied Lemon Peel, Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry, and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd are very similar to this recipe.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup butter, cut into small cubes

3 eggs

3/4 cup fresh lemon juice (from 4-6 lemons)

zest from 1 lemon

3/4 cup sugar

Equipment:

stove

bowl

pot

whisk

Cooking instruction summary:

Fill a small pot with about 1 inch of water and place on the stove over medium heat. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove without the bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs. Whisk well. Place on the pot on the stove, and start whisking.Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.

 

Step by step:


1. Fill a small pot with about 1 inch of water and place on the stove over medium heat. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove without the bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs.

2. Whisk well.

3. Place on the pot on the stove, and start whisking.

4. Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter.

5. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.


Nutrition Information:

Quickview
203k Calories
2g Protein
13g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
203k
10%

Fat
13g
20%

  Saturated Fat
7g
49%

Carbohydrates
20g
7%

  Sugar
19g
22%

Cholesterol
91mg
31%

Sodium
125mg
5%

Get Enough Of These
Protein
2g
5%

Vitamin C
9mg
12%

Vitamin A
445IU
9%

Selenium
5µg
8%

Vitamin B2
0.09mg
5%

Phosphorus
37mg
4%

Vitamin D
0.54µg
4%

Vitamin E
0.54mg
4%

Folate
12µg
3%

Vitamin B5
0.3mg
3%

Vitamin B12
0.17µg
3%

Vitamin B6
0.04mg
2%

Iron
0.33mg
2%

Zinc
0.24mg
2%

Calcium
15mg
2%

Potassium
51mg
1%

covered percent of daily need
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Related Videos:

Lemon Curd -- Lynn's Recipes

 

Lemon Curd Souffle Tart - The Slice with Greg Lofts

 

Easy Lemon Curd Recipe - 'Back to Cake Basics'

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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