|Unsalted butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
Finely grate the zest of the lemons.
Squeeze the juice, discarding seeds.
In a double boiler over simmering but not boiling water, melt the butter.
Add the sugar, egg yolks, lemon zest, and lemon juice.
Stir constantly until the mixture is the consistency of thick custard, about 10 minutes.
If it is not to be used right away, pour the lemon curd into sterilized jars and store in the refrigerator.
Extra lemon curd can be used to fill cookies or cakes, or folded into whipped cream for a light dessert.
Serving size: Complete recipe
Calories 1757 Calories from Fat 914
% Daily Value*
Total Fat 104 g159.5%
Saturated Fat 62.2 g310.8%
Trans Fat 0 g
Cholesterol 797.2 mg265.7%
Sodium 39 mg1.6%
Total Carbohydrates 220 g73.2%
Dietary Fiber 7.9 g31.6%
Sugars 200.1 g
Protein 10 g20.2%
Vitamin A 70.2% Vitamin C 215.6%
Calcium 19% Iron 13.6%
*Based on a 2000 Calorie diet