Directions:
- 1. In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
- 2. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
- 3. Store covered in refrigerator up to 2 months.
- Key Lime Curd:Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.41 Kcal (546 kJ) | ||
| Calories from fat | 55.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 81.2mg | 27% | |
| Sodium | 27.86mg | 1% | |
| Potassium | 60.07mg | 1% | |
| Total Carbs | 17.44g | 6% | |
| Sugars | 15.65g | 63% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 185.43 Kcal (776 kJ) | ||
| Calories from fat | 79.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 10% | |
|---|---|---|---|
| Cholesterol | 115.46mg | 27% | |
| Sodium | 39.62mg | 1% | |
| Potassium | 85.41mg | 1% | |
| Total Carbs | 24.8g | 6% | |
| Sugars | 22.25g | 63% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 3.56g | 5% | |
| Vitamin C | 18.3mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 21mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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