Sunkist classic lemon curd

1 -1/4 cups

Ingredients

Quantity Ingredient
1 Egg
2 Egg yolks
½ Lemon; grated peel of
6 tablespoons Fresh lemon juice
¾ cup Granulated sugar
¼ cup Butter or margarine
1 dash Salt

Directions

AMERICAN MEASUREMENTS

Hot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food cake or poundcake.

In a saucepan, lightly beat the egg and yolks; add lemon peel and juice, sugar, butter and salt. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 8 minutes.

Serve hot or cold. Refrigerate any leftovers. Makes about 1-¼ cups Per one tablespoon serving:

Calories: 60 (4% protein, 51% carbohydrate, 44% fat) Protein: 1 gram

Total fat: 3 grams

Saturated fat: 2 grams

Cholesterol: 38 mg

Sodium: 27 mg

Carbohydrate: 8 grams

Exchanges: ½ fruit, ½ fat

Source: From "Cooking with Sunshine" from Sunkist Kitchens; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99

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