Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Homemade Lemon Curd Recipe
NUTRITION · PER SERVING25M COOK
CAL 34%·PRO 31%
CARBS 93G54% OF CAL
0G FIBER4G OTHER88G TOTAL SUGAR
FAT 30G39% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, tangy lemon curd made with eggs, butter, sugar, and fresh lemon juice. It's versatile—spread on toast, fill pastries, or eat straight from the jar.
componentmediterranean🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 3 large eggs
- 4 egg yolks (from 4 large eggs)
- 3/4 cup fresh lemon juice (4-5 lemons)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 Tablespoons cold butter (cut into cubes)
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 25M
CAL 34%·PRO 31%
CARBS 93G54% OF CAL
0G FIBER4G OTHER88G TOTAL SUGAR
FAT 30G39% OF CAL
13G SAT17G 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
- 10m
- Cook
- 15m
- Sodium
- 512mg
- Total sugar
- 88g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.