Egg Yolk Lemon Curd
Egg Yolk Lemon Curd
Print recipe| Serves | 8 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Allergy | Egg |
| Dietary | carb nite solution, Gluten Free, Paleo, ultra low carb |
| Meal type | Dessert |
| Misc | Serve Cold |
| Website | Bakepedia.com |
Ingredients
- 7 egg yolks
- 4 tablespoons grass-fed butter
- 1 teaspoon pure vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons sweetener of your choice (I used Now Foods powdered stevia)
Directions
| Step 1 | |
| Place yolks, butter and lemon juice in a double broiler. If you don't have a double broiler like me, I placed my stainless steel bowl over a pot of a simmering water. | |
| Step 2 | |
| Keep whisking the yolks mixture to prevent it from curdling. It takes about 10 minutes. The mixture will be done once it feels sticky. Since we only used the yolks, the mixture might feel a bit differently from the ones that called for whole eggs. | |
| Step 3 | |
| Remove the bowl from heat and let it cool to room temperature. It's best to refrigerate the curd prior applying it to your cake or pie. | |
Note
This nutrition facts is for 1 Tablespoon, NOT the entire thing!
| Nutrition Facts | |
|---|---|
| Serving Size 1 Tbsp Servings Per Recipe 8 |
|
| Amount Per Serving | |
|
Calories 98
Calories from Fat 85
|
|
| % Daily Value* | |
| Total Fat 9.4g | 15% |
| Saturated Fat 4.9g | 25% |
| Monounsaturated Fat 1.7g | |
| Polyunsaturated Fat 0.6g | |
| Trans Fat 0 g | |
| Cholesterol 199mg | 66% |
| Sodium 57mg | 2% |
| Total Carbohydrate 0.6g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0.2g | |
| Protein 2.4g | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |