Sally's Baking Addiction · by Sally★ 4.8
Lemon Curd
NUTRITION · PER SERVING75M COOK
CAL 69%·PRO 24%
CARBS 141G41% OF CAL
1G FIBER134G ADDED2G INTRINSIC4G OTHER136G TOTAL SUGAR
FAT 89G58% OF CAL
49G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy lemon spread made from just five ingredients in 10 minutes. Used as a topping for scones, pastries, or desserts rather than eaten alone.
condimentamerican🌡️ thermometergluten freevegetarian
View the full recipe on Sally's Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 4 large egg yolks (for thicker lemon curd, see Note on eggs)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
At a glance
PER SERVING · TIME 75M
CAL 69%·PRO 24%
CARBS 141G41% OF CAL
1G FIBER134G ADDED2G INTRINSIC4G OTHER136G TOTAL SUGAR
FAT 89G58% OF CAL
49G SAT40G 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
- 348mg
- Total sugar
- 136g
- Added sugar
- 134g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 35mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.