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Fresh Lemon Curd is a sauce / dip recipe that takes about 45 min from start to finish and serves 2. It calls for 7 ingredients across 4 steps, and is rated medium. A serving works out at around 558 kcal with roughly 11 g of protein. Filed under gluten free, lacto ovo vegetarian, fodmap friendly and vegetarian.
Transfer the whisked egg mixture to a medium saucepan. Add the 1/2 cup sugar, lemon juice, and lemon zest.
Turn the heat to medium and stir constantly with a plastic whisk or spoon. Avoid using metal utensils, as they can react with the lemon.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 558kcal | 28% |
| Fat | 33g | 47% |
| Carbohydrate | 61g | 23% |
| of which sugars |
| Allergen | Status |
|---|---|
| Eggs | Contains |
| Milk | Contains |
| Gluten | Free from |
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| 53g |
| 59% |
| Fibre | 3g | 10% |
|---|
| Protein | 11g | 22% |
|---|
| Sodium | 376mg | 16% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Free from |
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
