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Tangy Lemon Curd

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.0365
Energy (kCal)3400.581
Carbohydrates (g)466.3694
Total fats (g)146.3
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Extract the juice of the lemons, and then grate the rind very thinly. | 2. Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and sugar into the top of a double boiler. | 3. Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon. | 4. Strain into sterilized jars and cover. | 5. Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time. | 6. Store in a fridge. | ---------------------------------------------------------------------------
    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
    egg 5 357.5 1.8 31.4 23.775
    butter 9 ounces unsalted 1454.355 66.8238 45.4422 122.47200000000001
    sugar 14 ounces 1583.6027 396.0991 0.0 0.0

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



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