Seasons and Suppers · by Jennifer Maloney★ 5.0 (5)
Easy Whole Egg Lemon Curd
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 3%
CARBS 19G70% OF CAL
0G FIBER0G OTHER18G TOTAL SUGAR
FAT 3G27% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy lemon curd made with whole eggs that can be used for tarts, cakes, or spread on toast. This preserve keeps well and is ready in just 15 minutes.
componentamerican🥄 saucepangluten freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs (whole)
- 1 cup white granulated sugar (or *see Note 1 below)
- 1/2 cup lemon juice (freshly squeezed from about 2 large lemons)
- 1/4 cup butter (cubed *see Note 2 below)
- 1 Tablespoon lemon zest (finely grated)
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 3%
CARBS 19G70% OF CAL
0G FIBER0G OTHER18G TOTAL SUGAR
FAT 3G27% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 33mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 28mg
- Calcium
- 7mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 33MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.