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Lemon Curd

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.9762
Energy (kCal)1643.765
Carbohydrates (g)194.7048
Total fats (g)84.9636
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a heavy medium saucepan over medium low heat. | 2. Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt. | 3. Whisk in the yolks until smooth. | 4. Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil. | 5. Immediately pour lemon curd through a strainer into a bowl. | 6. Let cool to room temperature, whisking occasionally. | 7. Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    lemon zest 3 tablespoons grated - - - -
    salt 1 pinch - - - -
    egg yolk 6 328.44 3.6618 16.1772 27.0708

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



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