Emprimir
Correo Electrónico
Add a photoA versatile curd that could be eaten plain or used in any cakes or pies
Ingredientes
- 1 Stick of unsalted Butter
- 1 1/2 cup sugar
- ½ Cup Lemon Juice
- 4 Large Eggs Beaten
Direcciones
- Put butter, sugar, juice, and zest into a glass bowl set over a saucepan of simmering water or you could use a double boiler. That is what I used.
- Let butter melt, then gradually whisk in the beaten eggs.
- Cook, stirring constantly, until it thickens. If you don't continually stir, trust me, there are clumps and it is not as smooth as it should be.
- Once it thickens, remove the bowl or top pot from the water and let it cool.
- Transfer the curd into a clean jar and bring it to room temperate.
- Once at room temperature, you are able to refrigerate it up to a couple of weeks if it lasts that long.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 245 | 43% |
| Total Fat 27.81g | 35% |
| Saturated Fat 16.04g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 72mg | 3% |
| Potassium 112mg | 3% |
| Total Carbs 78.01g | 21% |
| Dietary Fiber 0.1g | 0% |
| Sugars 76.06g | 51% |
| Protein 6.56g | 10% |
