1/2 cup fresh squeezed lemon juice (about 2 lemons)
1/4 cup butter
1 tbs. grated lemon peel
to make this vegan use egg substitute
Instructions
in a small saucepan over medium heat, whisk eggs,sugar and lemon juice until blended. Add butter and lemon peel;cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes, refrigerate, covered, until cold
DON'T use aluminum or unlined copper pans or spoons when making curd, They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste
Per 2 TBS.; 110 cal.,5gfat(3gsat.fat), 52 mg chol., 45mg sod., 19g carb. (16g sugars, 0 fiber), 2g pro
Originally Submitted
1/14/2019
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