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Lemon Curd

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.4303
Energy (kCal)3753.5883
Carbohydrates (g)450.1635
Total fats (g)191.873
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Zest the lemons; chop the zest. Juice the lemons. | 2. Place butter into a the top of a double boiler, over (not in) gently boiling water. As it melts, add sugar, lemon juice, and lemon zest. Stir frequently until butter is melted and sugar is dissolved. | 3. Strain the beaten eggs into the hot butter/sugar/lemon mixture, stirring constantly with a wire whip. Be patient; almost all the egg will eventually flow through. Straining introduces the egg at a slow rate, preventing curdling, and also leaves hard pieces of albumen behind. | 4. Continue to heat the lemon curd stirring constantly, until it thickens. It will coat a spoon and no longer taste "eggy". Pour into clean glass jars while hot, and refrigerate promptly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 4 5.1233 1.6465 0.1943 0.053
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    butter 1 1/2 cups 2052.0 94.28399999999999 64.116 172.8
    egg 4 beaten 286.0 1.44 25.12 19.02

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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